Beets are such a versatile vegetable! Deborah Madison’s beautiful cookbook, Vegetable Literacy (Ten Speed Press, 2013), has a wonderful section on beets. In the introduction she says: “Beet are also full of sugars — think of sugar beets, from which sugar is made — and these two qualities, the earthy and the sweet, oppose one another and confuse the mouth. At least I’m convinced this is so. I’ve long believed that acid in the form of citrus juices or good vinegars make a bridge between these elements and unites them in a way that makes beets much more likable.” Beet roots can be eaten raw or cooked (roasted, boiled, steamed, and more).
Beet greens are edible too; they’re like a heartier, thicker chard. We recommend separating the roots from the leaves before storing both in bags in your refrigerator.
