Beetroot can be eaten raw, roasted, steamed, grilled, boiled and baked.
Regardless of how you cook them, be sure to leave the tale, skin and at least 1 inch of stems attached to keep the juices locked inside. Beets are easier to peel after they are cooked, so scrub and cook with skins on.
Beets will "tint" whatever they touch!
You can also use the greens as you would chard or spinach.
If you are planning on storing the beets for longer than a week, separate the greens from the root. Store the root in a paper or perforated plastic bag in the refrigerator. Store the greens in a plastic bag in the refrigerator.
RECIPES
Five-Minute Beets
1 bunch of beets
1 tablespoon butter
salt and pepper
lemon juice or vinegar to taste
2 tablespoons chopped parsley, tarragon, dill, or other herb.
Grate the beets into course shreds. Melt the butter in a skillet, add the beets, and toss them with 1/2 teaspoon salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid, raise the heat to boil off any excess water. Taste for salt, season with a little lemon juice or vinegar--balsamic or red wine is good--and toss with your herb of choice. If you don't mind the shocking color, you can stir in a tablespoon of yogurt or sour cream, always a tasty addition to beets. (Vegetarian Cooking for Everyone by Deborah Madison, p338-339)
