Beets are a root vegetable also known as red beetroot, that stand out from other produce due to their dark red color. They grow as a round bulb with a leafy top poking out above the soil. Beets are similar in shape to turnips and radishes, though they are not related botanically. The most common garden beet is a deep ruby red color. While beet is the most common name for this vegetable in the U.S., beets are generally referred to as beetroot in other English-speaking countries. The distinction is important in recipes because the leaves are also edible.

Storage Tips: Trim the leaves 2 inches from the root as soon as you get home. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and stored in the refrigerator’s crisper drawer for seven to 10 days. Pickling beets is another popular method of preservation.

Nutrition: Beets are a good source of iron, which is essential for healthy red blood cells. The leaves and roots of beets are packed with nutrition, including antioxidants that fight cell damage and reduce the risk of heart disease. One cup of boiled beetroot contains fewer than 60 calories, while ¾ cup of raw beets have the following nutrients:

• 43 calories
• 1.6g of protein
• 9.6g of carbohydrates
• 6.9g of sugar
• 2.8g of fiber
• 0.2g of fat

Cooking: Beets must be thoroughly washed first to remove all the dirt that comes with root vegetables. Cut off the taproot and leaves. To retain the vegetable’s nutrients and color, cook the beets first before peeling them. Beets can be eaten raw, but they are generally boiled, baked, steamed, fried, grilled before eating.

Fun Facts: 

• In 2001, the heaviest beet on record was grown in England and weighted 51.48 lbs.
• Beets contain betaine, which may help relax the mind, and tryptophan, which may help promote a sense of wellbeing.

Roasted Beet and Pear Salad