Beets are a good source of vitamin A, vitamin C and potassium and their rich red color indicates they carry healthful antioxidants. Red is the most popular variety but the golden or yellow beet is delicious and the color does not bleed making them much less messy to serve to little eaters as the red beet color will stain.

To prepare: The greens on bunched beets accurately indicate freshness- avoid badly wilted or decayed tops on wilted, flabby beets Remove beet greens by cutting the tops off (this preserves freshness) and the greens can be washed and prepared like spinach.
To cook: Cover whole beets with water bring to a boil, cover and simmer 30 to 60 minutes depending on size. Test for tenderness by inserting a fork. Once cooked, remove from water, run them under cool water and rub skin off with your fingers. Canned no-added salt beets can be an easy alternative to preparing fresh beets.
To roast: peel whole beets and slice into even 1/3 inch slices. Toss with a small amount of olive oil and season with salt and pepper. Place on a baking sheet in an even layer and roast at 400 degrees for 20 minutes. Turn after ten minutes of cooking.
Storage: Fresh beets can last a week, refrigerated with tops removed.

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