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.




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


sliced beets in cooking = sliced or chopped carrots; beets in a salad = tomatoes

Popular Beet Recipes