Beets will keep for a long time in a cold room or refrigerator once the leaves have been cut off at the collar level.

Avoid buying beets with slightly wrinkled skin, a sign that they are starting to dry out.

Smaller roots are more tender - avoid any larger than about 2 1/2” in diameter as they may have tough, woody cores.

Did you know that yellow beets won’t stain your plates?

For a striking visual effect, choose the pink chioggia. When cut, it reveals wonderful rings of color that turn paler when cooked. Early, with a delicate flavor, it requires less cooking time than most other varieties.

Wash beets carefully to remove all traces of soil. If you’re boiling them, do not peel before cooking.

Steaming: allow about 30 minutes for medium beets.

Boiling: allow 40 minutes to an hour, depending on size.

Roasting: wrap them individually in foil; place them in the oven for 1 to 3 hours depending on the size (cook slowly at 275° F).

Beets are done once they are very tender. The skins will come off easily just by pulling on them, with no need for a knife or vegetable peeler.

Cook beets in boiling water; cut into sticks and sauté in butter with a drizzle of honey and a handful of cranberries. A nice accompaniment to grilled fish. 

Cooked beets are good paired with lamb’s lettuce, young spinach shoots or generally any salad greens. In Nordic countries, they’re often combined with pickled herring, sweet-sour pickles or apples.

Beet Chutney
1. Cook the beets (2 to 2 1/2 lb.) for 30 to 40 minutes in boiling water; drain and let cool; peel and cut into cubes;
2. in a large saucepan, combine 4 sliced apples, 2 thinly sliced onions, 2 cloves of garlic, 1 tsp. crushed red pepper, 1 cinnamon stick, 2 tsp. salt, 1 tsp. pepper, 4 cloves and 2 cups apple cider vinegar; bring to a boil and let simmer 15 minutes;
3. add the beets, ½ cup sugar and 1/3 cup raisins; continue cooking for 15 minutes more;
4. immediately put into hot sterilized jars.

Celery Beet Salad
1. Cut the celery and cooked beets into round slices.
2. Add shallots, salt, pepper, grape seed oil and lemon juice. Mix together.

Yellow Beet Salad
1. Cook 1 large yellow beet “en papillote” (i.e., wrapped in aluminum foil) in the oven with a clove of garlic and a sprig of fresh savory for about 1 hour, or until tender.
2. When the beet has cooled, peel it carefully and slice into thin matchsticks.
3. Slice 2 green apples as thinly as possible and finely chop some chives on the diagonal.
4. In a large bowl, combine the beets, apples, chives and some toasted hazelnuts.
Dressing: 6 tbsp. cider vinegar, 6 tbsp. hazelnut oil, salt and freshly ground pepper.