| A root vegetable with leafy green edible tops. The most common beets are brilliant red, although they can range in color from deep red to white, depending on variety. It's best to peel beets after cooking.
Season: Summer, fall and winter. When buying fresh beets look for medium sized vegetables that have firm fine texured flesh. Beets that have misshapen roots may be bitter and tough. The greens, if attched, should be bright green and crisp.
To store beets, remove all but about 1" (which will prevent nutrient and color loss during cooking) of the greens as soon as you get home. Leaving the greens attched during storage can cause the bulbs to dry out. Store in a plastic bag in the refrigerator for three weeks or more!
Notable cultivars of beetroot include:
* 'Red Ace', the principal variety of beet found in U.S. supermarkets, typical for its bright red root and red-veined green foliage.
* 'Bull's Blood', an open-pollinated variety originally from Britain, known for its dark red foliage. It is grown prinicipally for its leaves, which add color to salads.
* 'Chioggia', an open-pollinated variety originally grown in Italy. Its roots contain concentric rings of red and white flesh, giving a striking visual appeal when sliced.
* 'Lutz Greenleaf', a variety with a red root and green leaves, with a reputation for maintaining its quality well in storage.
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