Beets

(Red, Yellow, White, Candy Stripe)

Nutritional Information
Excellent source of folate. Good source of fiber.

What To Look For
Firm, smooth roots without splits. Small- to medium-size beets taste best. If possible, buy beets with greens still attached, as they are usually the freshest. The greens are also edible when young.

Easy Storage and Preparation
Remove the tops and refrigerate in plastic bags. The tops will stay fresh for a day or two and can be used as salad greens or sautéed. The beets keep a week or more in the refrigerator. Prepare by scrubbing well. Do not peel.

Best Uses
Put beets in a saucepan and cover with cold water. Bring to a boil and cook for 30 to 45 minutes. Beets are done when a knife slides in easily. Drain and cool. Slip the skin off. Reheat to serve or use cold in salads. Flavors such as orange, caraway seed, mustard seed, and dill go well with beets.

Recipes
Roasted Beets, Greens and Goat Cheese with Pine Nut Vinaigrette
Fennel Salad with Beets and Oranges with Balsamic Vinaigrette




Summer Fruits and Vegetables
Other Vegetables


Arugula
Avocados
Beans, Green
Beans
Beets
Collards
Corn
Cucumber

Eggplant
Garlic
Kohlrabi
Mushrooms
Okra
Onions
Peas, Sugar, Snap
Peppers

Potatoes
Shallots
Squash, Summer
Swiss chard
Tomatoes
Zucchini
see also:  Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
Spring Vegetable Guide | Spring Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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