Meet the Beet

What it is A veggie that comes from the same family as swiss chard and spinach.

When to Eat it Beets are most abundant June to october, and you can find different varieties—red, golden, striped—growing all over the country.

Buy it You’ll most often see beets with their greens still attached during the summer and early fall. roots should be firm, skin smooth, greens crisp and brightly colored. pick small to medium-sized beets similar in size to ensure even cooking.

Store it When you get home, separate the greens from the roots by twisting gently, leaving behind a one- to two-inch stem. stored in a plastic bag, the unwashed roots will stay fresh in the refrigerator crisper drawer for a few weeks. the greens—once wrapped in a damp paper towel—should last for a few days in the fridge.

Beets for Beginners While dozens of varieties exist (in all shapes and sizes), start out with these basics.

Red The standard go-to common garden beet, these garnet-colored roots tend to have a sweet, tender and earthy flesh. Often used in soups (like borscht), they’re also great roasted with other root veggies and paired with a creamy goat cheese.

Golden Increasingly popular thanks to a milder—but still sweet—flavor. Use them when you don’t want the red beet color to spread (such as in a pasta salad).

Striped Called Chioggia or Bull’s Eye, this Italian hybrid is the mild- est and coolest looking of the bunch. The stripes fade when cooking, so to get the full effect, thinly shave them and add to salads.

Plus, more from The Nest

New Tasty Beet Recipes

All About Chilled Soups

Kitchen Gadgets That Will Change Your Life

See More: Cooking Q&A , Dinner , Healthy Eating , How to