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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

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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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