Beets
Varieties
Beets come in several varieties, from the characteristic deep crimson to gold, white, and the fanciful chioggia, that shows its alternating red and white rings when cut horizontally. Beet sizes range from large marbles to cylinders to the size of baseballs. Baby (bunched) beets are more tender than regular beets and require less time to cook.
Preparation, Uses, & Tips
Beets are best when cooked whole, to retain the flavor, color, and nutrients. To prepare beets, cut off the green tops, leaving an inch of the stem to prevent bleeding and flavor loss. Scrub beets, wrap them in foil, and bake for 45 minutes to 1 1/2 hours, depending on their size, at 400°F (200°C). Let them cool slightly and then peel the skins off. Baby beets can be steamed whole for about 30 minutes, then peeled and sliced. Beet leaves have a rich flavor resembling that of spinach. If they are crisp and bright green, they can be steamed or braised with onions and garlic in a little olive oil.
Storing
They can be stored in a plastic bag in the refrigerator for about a week.
Nutrition Highlights
Beets (root, raw), 1 cup (136g)
- Calories: 58
- Protein: 2g
- Carbohydrate: 13g
- Total Fat: 0g
- Fiber: 4g
*Excellent Source of: Folic acid (148.24mcg) and Manganese (0.45 mg)
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