We love beets! But we know some of you may not love them yet. If that's you, we say: beets are well worth reconsidering. They’re incredibly nutritious, sweet-as-candy, versatile, and stunningly beautiful.
If you get beets with their greens on, cut the greens off the roots and store them separately in plastic bags in your fridge. The roots without their greens will last for weeks, if not months.
We’ve found that the key to delicious beets is cooking them until fully tender and dressing them generously with lemon or vinegar while still warm. Though you can certainly eat beets raw in a smoothie or salad, or steam them, we like them best roasted. Roast a batch of beets ahead of time and use them throughout the week to make dips, soups, sandwiches, or salads. They are also good as quick vinegar pickles or made into a probiotic drink called kvass. If they come with greens, cook the greens as you would chard.
Alice Waters’ Roasted Beets Spiced Sweet Potato & Beet Sandwich with Feta Raw Carrot & Beet Slaw with Pistachios & Raisins Roasted Beet & Walnut Dip Roasted Beets with their Greens, Carrots & Goat Cheese Citrus Beet Smoothie Beet Borscht Cider Vinegar Quick Beet Pickles Beets with a Creamy Yogurt Dill Sauce Watercress (or lettuce!), Beet & Egg Salad Beet Kvass Best Beet & Bean Veggie Burgers