Beet

The beet is a deep red round fruit that loaded with the highest sugar content of any vegetable, beet comes into a variety of types, like golden beet, white beet, and the Chioggia (or candy cane) beet. It is low in calories, and usually used in Chinese food.

Beet

Beetroot (Britain).

Beets are available year-around in many supermarkets, with the peak season from June to October.

When purchasing, look for hard beets with smooth skin, avoid the extreme ones, usually bigger than 3-inches in diameter, as you need to spend much more time to have them cooked, for average cooking, medium-sized beet, which is 3-inches in diameter is the recommended option, for a shorter cooking time, you can buy young beets with green tops, they are tender than medium ones. Avoid beets with wilted spots, yellowed leaves, shriveled skin, or limp, which indicating aging.

Cut off the green leaves before storing, leaveing about 1-inch stem, then store them in plastic bags with small holes, refrigerate for 1-2 days. The unwashed beet roots can be refrigerated for about 2-3 weeks.

Try not to peel or clean them before cooking for so long time, do not trim the root, just leave the stem for 1-inch, and scrub the skin gently and rinse under cold running water before cooking, you do not want to break the thin skin, don't you?

When it comes to cook, you can roast, boil, steam, or even microwave them, and you are highly recommoned to add a few drops of lemon juice into the cooking water so that beets can hold their color. Piercing with chopsticks to check the desired doneness, then peel while they are warm, cut into cubes, serve as a salad along with any vegetables or fruits.