Beets

Appears in

Published 2014

Identification: A tender, bulbous, somewhat sweet root, usually but not always dark red. The tops can also be cooked like other greens; handle and treat beet tops like Swiss chard which is in the beet family.
Related Varieties: Beets come in several shapes and colors in addition to the common red, including yellow, pink, orange or brick red, and white. Chioggia (kee oh ja) are striped red and white. Shapes include round, elongated oval, and cylindrical.
Evaluation: Look for firm, round, uniform size; smooth skin. Tops, if any, should be fresh or just wilted, but not yellow or deteriorated. Large, rough beets are often woody.
Preparation: Cut off tops, leaving 1 inch (2–3 cm) of stem attached to beets. Leave roots on to avoid loss of color and juice during cooking. Scrub well. Steam, boil, or bake before peeling.
Percentage Yield: 40–45% (75% if purchased without tops)