Beets

Beets, a root vegetable with edible roots and edible green tops have the highest natural sugar content of any vegetable, as high as 10 percent, but the good news is they are really low in calories. Most of the beets we got as kids came from a can, but you will be hooked on fresh beets once you experience their unique flavor and crisp texture. While canned beets retain almost all of their, sweet natural flavor if they are not pickled, fresh beets have twice the folate (folic acid) and potassium of canned beets, and if you eat the green tops, beta-carotene, calcium, and iron as well.

If you're wondering why chard leaves, the red-ribbed ones in particular, look so much like beet greens, it's because beets, sugar beets, and chard are in the same family. Beet greens are often discarded in favor of the bulbs to which they are attached, which is unfortunate because they contain a wonderful, earthly flavor. When small, they can be put in a salad mix, and when larger, they should be braised, stewed, or boiled like other hearty greens.

Beets are grown commercially in thirty-one states. California, New Jersey, Ohio, and Texas are the main producers. Beets are also imported from Mexico and Canada.

Selection & Storage
Beets should be a relatively smooth, round, firm, small to medium size with a deep red color and a tap root that is slender. Large beets over 2½" in diameter may be tough with an unpalatable woody core. Look for bright, dark green fresh looking leaves without withering or slime, no longer than 8". Longer leaves indicate they may be too mature to taste good. If the beets are clip-topped, ½" of the stem and 2" inches of the taproot should remain to prevent the color from bleeding out of the beets as they cook.

To store, cut the leaves from the root, leaving an inch or two of the stems attached, place in a plastic bag, and keep in the refrigerator 1-3 weeks. You don't need to peel or clean the root because the skin will slip off easily during cooking. The beet greens will keep a few days in a plastic bag put in the crisper section of the refrigerator, but remove any damaged leaves first.

Preparation
Cover your work surface with wax paper, (plastic wrap will probably work too,) and wear disposable rubber gloves to prevent permanently staining your hands and counter tops. The red stain from beets is almost impossible to remove.

Leave 1" of the stem and the entire taproot attached, and wash the beets gently, being careful not break the skin. Add vinegar, lemon juice or some other acid ingredient to the cooking water to keep their color bright if not already included in the recipe.

Boiling beets promotes bleeding and the loss of nutrients, so I like steaming them in their skin. The jackets will slip off easily, and the beets are ready for salads and other preparations. This will take about 35 to 40 minutes, depending on their size. Microwaving with small amounts of water takes about half that time.

Beets are a natural for baking and roasting. Baking implies moderate temperatures (300°F) and roasting higher temperatures (375°F or higher.) This can be done in a covered or uncovered container, but always with the skins left on. Cooking times will vary depending on the methods chosen, but figure an hour unless the beets are very small. Roasted beets and meats, especially pork and duck, make delicious companions. Onion or a touch of garlic helps to accent the sweetness if you're looking for a contrast.

Beet greens should be handled like cooking greens.

Tony's Tip
If you've got some leftover roast beef from a Sunday or holiday dinner, try making an old-fashioned dish called red-flannel hash. All you do is combine diced beets with cubes of cooked beef, cooked potato, and chopped onion, and fry in a large skillet until crisp and delicious.

Tony's Favorite Recipe
Beets and Beet Greens Gratin

Varieties
Detroit or Detroit Dark Red, the primary commercial red beet grown, has a dusty red exterior and deep red flesh inside.

Rudy Queen, Crosby, and Early Wonders are round or have slightly flattened ends.

Chioggia is a bright red Italian beet on the outside with white inside flesh marked by red rings.

Golden beets are more orange than gold and tend to be sweeter than red beets.

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