Beets are root vegetables (closely related to sugar beets and chard) that most of us associate with the beautiful purple-maroon hue that bleeds.
They’re not as earthy in taste as turnips or radishes, and provide color and plenty of nutrients and antioxidants, whether raw or cooked. Prepare like other root vegetables (baked, steamed, etc.) or shred peeled, raw bulbs for salads.
• Red beets (Detroit/Detroit Dark Red) are the common market variety available year-round. During peak growing seasons (summer-fall in the U.S.), local growers will offer regional and heirloom varieties. Look for goldens, whites, and the unique chiogga, which has striped inner rings similar to a candy cane.
View BigOven's beets recipes