Choose: Firm, smooth beets with a deep red color, and, if available, fresh looking tops. Choose beets that are the same size. One pound of beets makes 3 to 4 servings.
Store: Beets should be stored in the refrigerator and are best if used within 2 weeks.
How to use: Wash beets well. Beet greens should be removed, but leave an inch or 2 of stem. Do not peel beets until after they are cooked. Cook, covered in boiling water till tender, about 35 – 55 minutes. Cool slightly and rub off skins.
For more recipes and nutrition and preparation information, see Beets and Beet Greens, Bulletin #4252. Part of UMaine Extension’s Vegetables and Fruits for Health series.