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.
Look for firm, smooth skins, with crisp, bright leaves if attached.
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.
Wash gently, cook, and then remove the skin. bake, boil, steam
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
sliced beets in cooking = sliced or chopped carrots; beets in a salad = tomatoes