Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
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
|Calculated for 1 beets (2" dia, sphere)|
|Amount Per Serving||%DV|
|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|
|Total Carbohydrate 10.0g||3%|
|Dietary Fiber 2.0g||8%|