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Kitchen Dictionary: 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


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)

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?