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