The Beetroot, the ancestor of modern cultivated beets, prospered along the coast of the Mediterranean Sea.
Round, firm, smooth and a rich deep red, cooked fresh Beets offer a tender and sweet flavor.
The best Beets are from as small as a quarter or as large as a baseball.
Roasting whole Beets is an ideal cooking method for this fresh vegetable to prevent bleeding of the vibrant red color.
For a flavorful contrast, add onion or garlic to accent the beet's natural sweetness.
To boil, place Beets in a pot with water; cook until tender or until skins slip off.
To easily remove skin from cooked Beets, hold under running water; slide off the skin.
To prevent bleeding when boiling Beets, cook whole with root end and one inch of stem intact.
Beets pair well with cloves, nutmeg, cinnamon, ground ginger, lemon or orange zest and salt and pepper.
Add to soups and stews, make pickled beets or tasty relish.
Low in calories, beets contain about 50 calories per medium beet, plus a source of carbohydrates, fiber, protein, folic acid,
vitamin A and potassium.
Beetroot Red should be eaten with their greens because beet greens are more nutritious than the beet itself.
The greens are especially high in beta carotene, folic acid and have almost twice the potassium of the beets themselves.