A root vegetable. One of a large variety of roots grown for their sugar or for fodder, the small red sweet beet is used for salads or vegetable dishes. Dark purple-red tops and large, dark green leaves. Early or new-crop beets are usually sold with tops attached: late crop beets are usually sold topped. The tops are also edible.

Varieties  There are green-leaf and red-leaf varieties, thee only difference being in the color of the leaf since the root is pretty much the same.  Golden Beets are orange in color and a more recent variety that is gaining in popularity due to their sweetness and more delicate flavor.

Select  Firm, young beets with good color. Store in refrigerator in vegetable compartment or in a plastic bag and use within 2 weeks. Peak June to October.

Storage  Beets may begin to sprout or decay if they are stored at high temperatures. For best quality, maintain storage temperature of 32-36 degrees F, 0-2 degrees C, and 90-98% relative humidity for 7 days or less.  Low air circulation may also promote decay; be sure to maintain adequate air circulation while storing beets. Bunched beets are more perishable than topped beets.

Serve Hot, as a vegetable with meat, poultry, or fish. As a separate vegetable course.        

Cold, as a salad, relish or pickled with meat, poultry or fish. In salads, as an appetizer or relish. Beets are also used in soups

Complimenting Combinations  Cloves, sugar, dill, horseradish, orange sauce, vinegar, mustard, sour cream, onions.     

1 bunch, approximately 1 1/2 pounds, will serve 4 persons.