beets
A root vegetable with an earthy, sweet flavor and deep red or golden flesh; roasted, boiled, pickled, or eaten raw and grated. Their high sugar content means they caramelize well under dry heat but can scorch on the outside before the center is tender if the heat runs too high.
Buying guidance
Choose beets that are firm and heavy for their size, with smooth skin and no soft or wrinkled spots -- sponginess means they've dried out and will taste woody. If leafy tops are still attached, they should look fresh rather than wilted, since limp greens signal the roots have been sitting a while. Red beets stain cutting boards, hands, and cloth deeply -- wear gloves or work on a board you don't mind marking; golden beets are a stain-free alternative with a slightly milder flavor.
Substitutions
- Golden beets -- same texture and sweetness, far less staining, slightly milder flavor.
- Carrots or parsnips -- roast with similar sweetness but lose the distinct earthy beet flavor.
Tips & common mistakes
Raw beets are hard enough that peeling them before cooking is slow and wastes a lot of flesh -- roast, boil, or steam them with the skin on instead, and once they're tender the skin rubs off easily under running water or with a paper towel, no peeler needed.
Storage
If beets still have their leafy tops attached, cut them off, leaving an inch of stem, before refrigerating the roots -- left on, the greens keep drawing moisture out of the root, leaving it limper sooner. The greens themselves are edible and perishable like other leafy greens, so use or store them separately if you plan to cook them too.