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Kitchen Dictionary: beet

beet

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.

plural: beets

Ingredient

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

More Beet Recipes
Popular Beet Recipes
"Basic" Beet Borscht
"Don't Knock It Until You Try It" Beet Cake!!
Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard)
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Nutrition Facts

Calculated for 1 beets (2" dia, sphere)
Amount Per Serving %DV
Calories 44
Calories from Fat 1 (3%)
Total Fat 0.2g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 77mg 3%
Potassium 305mg 8%
Total Carbohydrate 10.0g 3%
Dietary Fiber 2.0g 8%
Sugars 2.0g
Protein 1.7g 3%

How is this calculated?

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