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