Description: Beets are a round root vegetable with crimson red or golden colored flesh. They are available year round but are best from late spring through late fall. ________________________________________ Selecting: When choosing beets, select those with good color, smooth skin with no splits, and ones that are firm and heavy for their size. They should not be sprouting. If leaves are attached they should look fresh and bright colored and can be used in salads by steaming or braising. Their taste is similar to spinach. For cooking purposes, choose beets that are roughly the same size so they will all cook in the same amount of time
Steaming or Boiling: steam or boil beets for 30-45 minutes, or until tender. When cool, peel if desired. Sauté: sauté peeled and shredded beets for approximately 10 minutes covered. Baked: bake whole beets wrapped in aluminum foil for 45 minutes to 1 1/2 hours, depending on size at 400°F. Cool slightly, until you can comfortably handle and peel off the skins. Side Dishes: sauté sliced or cubed beets with a little olive oil and dress with lemon, salt and pepper Soups: borscht soup is a beet soup served hot or cold with sour cream. Seasonings and Foods to use with Beets: basil, caraway seed, dill, garlic, goat cheese, horseradish, lemon, mustard seed, orange, potatoes, sour cream, spinach, yogurt
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