Beets: Sweetness all year ‘round

Availability: Year-round

Peak Season: June through October

Buying Tips: Choose smooth, deeply colored beets without ridges and blemishes; soft spots indicate decay. Buy evenly sized beets for uniform cooking. The green tops, if attached, should be fresh-looking. (They can be cooked separately like other greens.) I addition to the familiar crimson-colored beets, golden beets and striped beets are often available at specialty food stores and farmers’ markets.

To Store: If the tops are attached, trim them, leaving about 1 inch of stem attached (this prevents the beets from “bleeding” and losing color). Place the tops and beets in separate plastic bags. Refrigerate in the crisper drawer: beets up to one week, tops up to two days (they wilt quickly).

To Prepare: Wash beet tops under cool running water to remove any hidden grit. Scrub beets well under cold running water.

To Cook: Beets can be boiled, but roasting enhances their natural sweetness. Cook beets unpeeled and uncut to retain their color.