Beets

We Heart Beets

Sweet beets with their vivid colors (red-purple, bright gold and orange) are instantly appealing to kids and, crunchy or cooked, pair beautifully with creamy Ranch. In fact, beets are so naturally sweet, they’re an important source of refined sugar. (Tell that to a first-time eater!)

Babies Are Best

Be sure to look for baby beets in the summertime — they’re juicy-sweet, kid-sized and can be left whole in any recipe. And they make the prettiest pickles!

Roots of Goodness

But they’re not just a sugary treat: Beets are chock-full of folate and vitamin B and are also a good source of potassium, manganese, dietary fiber, vitamin C, iron and copper. The greens offer even more iron and a large helping of vitamin A.

Pick, Store and Prep Beets

Sweet and hearty, beets are a year-round favorite. Here are a few tips on how to get the most out of these versatile veggies.

Pick

• Think smaller. Generally, small to medium sizes are tastier than larger (older) beets. Look for baby beets in the summer for a sweeter, juicier flavor.
• Go for color. The richer the color, the fresher and more flavorful your beet will be.
• Avoid flaws. Pass over beets with bruises, soft spots or shriveled roots.
• Try beet greens. The leaves are delicious steamed, braised or in a salad. Choose greens that fresh and tender.

Store

• Trim the greens. Place these in a separate plastic bag in the refrigerator and try to eat within a few days.
• Store unwashed. In your crisper drawer, beets will last about 2 to 4 weeks.
• Freeze only after cooking.

Prep

• Scrub well. A veggie brush and running water make this short work.
• Roast like a potato. Most people boil or steam beets, but roasted whole in the oven, with salt, pepper and a drizzle of olive oil, makes for a wonderful cold-weather side dish.
• Try them uncooked. For a surprisingly yummy salad, slice or grate beets very fine and toss with greens, goat cheese and a simple vinaigrette.
• Don’t forget the greens. As mentioned above, beet greens are great in a salad, but their rich flavor and texture are also perfect for steaming or braising.
• Cook first, skin later. The peels are what keep the bright colors (and nutrients) intact. It’s also much easier to peel a cooked beet, anyway.
• De-stain skin with fresh lemon juice. Or wear kitchen gloves to avoid fuchsia-colored hands.

Beet recipes

Beets aren’t just for borscht — here is one more reason to love beets!

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  Harvard Beet Salad

  Delectable salad for beet and spinach lovers.

  View recipe