Basic Use and Preparation

Beets can be consumed raw, pickled, canned, or cooked by a variety of methods. Roasting is my preferred method because it enhances their naturally sweet, earthy flavor and it is the best way to retain their beautiful color and satiny sheen. Beets can also be boiled, steamed, microwaved, or grill-roasted. Young, tender beet greens can be consumed raw; when they are older and heartier, they are best sautéed, steamed, or stewed.

To prepare beets for roasting, trim the stems to ½ inch/12 millimeters. Using a vegetable brush, scrub the beets under cool running water to rid them of sand and dirt, especially at the top where the stem meets the root. Pat the beets dry with paper towels. Trim the “tails” if they are long; stubby ones can be left intact. Wait to peel beets until after they are roasted. Their skins will slip right off.