Selection - Choose beets that
are firm and smooth with a deep red color and unwilted leaves.
Storage - Cut all but 1/2 inch
of the greens off. Store beets in a cool dry place (like the
cellar) in a paper bag or cardboard box, not in plastic.
Cut off all but 1 inch of beet tops. Wash and leave whole
with root ends attached. Use 6 cups of water, 1 Tbsp. white
vinegar and salt. Boil covered for 40-50 minutes until tender.
Or steam covered for 45-50 minutes until tender. Add boiling
water if necessary.
To microwave: Place in a 1 1/2-quart casserole container with
2 cups water. Cover and microwave for 18-20 minutes until
tender, rearranging once.
Nutritional Information - Beets
are high in folate, and a good source of vitamin C, potassium
and iron. One serving, 1/2 cup (sliced), has 26 calories.
Benefits - Beets are a good source
of folate, which helps to prevent fatigue and depression.