Beetroot adds a vibrant color and earthy flavor to salads. You can use it raw, roasted, boiled, or pickled. Here are a few ideas:

• Raw: Shred or thinly slice peeled beetroot and toss it with greens, nuts, and cheese.
• Roasted: Cube and roast beetroot with a little oil, then mix into grain or green salads.
• Pickled: Add sliced pickled beetroot for a tangy twist.

Beetroot pairs well with citrus, goat cheese, walnuts, and arugula. Try mixing and matching for your favorite combination!

Beets are a great option for meal prepping because they store well and can be enjoyed in various ways. After cooking or roasting, keep them in an airtight container in the fridge for up to several days. You can:

• Add them to salads or grain bowls.
• Blend into smoothies.
• Use as a side dish or in sandwiches.

Beets are versatile and can help you add color and nutrition to your weekly meals with minimal effort.

To keep fresh beetroot at its best, follow these steps:

1. Remove the leafy tops, leaving about an inch of stem (the greens can be used separately).
2. Store unwashed beets in a perforated bag or container in the refrigerator's crisper drawer.
3. Rinse beets just before using, not before storing, to help prevent spoilage.

Properly stored, fresh beetroot can last for up to two weeks in the fridge.

Canned and dried beets offer different textures and uses:

• Canned beets: Ready to eat, soft in texture, and great for salads, side dishes, or quick recipes.
• Dried beets: Chewy or crunchy, depending on preparation, and can be rehydrated for soups or used as a snack.

Both options are convenient and can save prep time. Choose based on your recipe needs and preferred texture.