Beets

Beets are available all year and always have been. They store well if kept in a cool, dark environment (no frost). When shopping for fresh beets look for a deep red color with fresh green tops, round in shape with smooth skin. Beets can be served cooked with butter, salt and pepper. They can be seasoned with bay leaf, fresh dill, basil, mint, nutmeg, caraway seed, cloves and savory. They can be cooked, pickled and glazed.

Preparation: Cut off all but about 2 inches of the green tops. Wash beets well with "safe" veggie wash, leave them whole – do not cut off the roots.

To Cook: In a large saucepan bring to a boil about 6 cups of water, 1 tablespoon vinegar (keeps the color from boiling out) and 1 teaspoon salt. Add the beets then cover and bring back to a boil. Cook for about 35 to 45 minutes or until tender. Drain then run cold water over beets, the skin will just slip off, remove root ends and green tops. Slice, dice or julienne. Use in the following recipes.