beets

Nutrition

Provide some vitamin A and C, calcium and iron; add fiber to the diet

1/2 cup plain, diced beets yield 25 calories
 
Selection

Select firm, round beets with a slender top root (the large, main root).

Red beets should have a deep red color and be smooth over most of their surface.

Badly wilted or decayed tops indicate lack of freshness, but the roots may be satisfactory if firm.

Avoid elongated beets with round, scaly areas around the top surface (these will be tough, fibrous, and strong flavored).

Avoid wilted, flabby, rough or shriveled beets.
 
Storage

Store in refrigerator in plastic bags for up to two weeks.

Trim beet tops to one-half inch to reduce wilting.
 
Preparation

Cut off all but one inch of beet tops.

Heat 6 cups water, 1 Tbsp vinegar (to preserve color), and 1 tsp salt to boiling.

Add 1 to 1/2 to 2 pounds beets

Cover, heat to boiling, cook 35 to 45 minutes or until tender

Drain

Run cold water over beets, slip off skins and remove root ends.

Slice, dice or leave whole, as desired

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