Commonly red, this root vegetable can range in color from white to orange to purple to candy-cane-striped. The green leafy tops are also edible and highly nutritious.
Season: available year-round
How to select: Look for firm, smooth skins, with crisp, bright leaves if attached.
How to store: Remove greens from the beet if attached (because they will continue to leach moisture from the root), leaving 1 inch stem to prevent color and nutrient loss when cooking. Then store in a plastic bag in the refrigerator for up to 3 weeks.
How to prepare: Wash gently, cook, and then remove the skin. bake, boil, steam
Matches well with: allspice, apples, bacon, butter, cheese, cloves, cream, cucumber, curry, dill, eggs, fennel, horseradish, lemon, mustard, nutmeg, onions, oranges, parsley, potatoes, smoked fish, sour cream, tarragon, vinaigrette, vinegar, walnuts
Substitutions: sliced beets in cooking = sliced or chopped carrots; beets in a salad = tomatoes