Beets are a versatile root which can be eaten raw, roasted, steamed, grilled, or boiled. Their natural earthy sweetness pairs well with olive oil, sour cream, vinegars, citrus, mustard, horseradish, dill, tarragon, onions, apples, and goat cheese. Red beets bleed and tint everything they touch but leaving the skin, tail, and at least 1 inch of the stems intact while cooking will help keep all those juices locked inside. Once cool to touch, beets are very easy to peel.
Bull’s Blood Beets
Bull’s blood beets are a beautiful heirloom beet from 1840 that has distinctive purplish-red tops.
Treat golden beets like red beets and continue to remove the tops before storage. The greens can be treated like swiss chard if you want to save them. Golden beets will turn brown if grated fresh and not cooked. If you want to keep them raw, try soaking grated beets in acidulated water in order to keep the color longer.
Beets store best if the greens are removed. With a sharp knife, remove greens just above the stem and store separately in a plastic bag in the refrigerator. The beet root will keep well for weeks in the refrigerator in a paper bag or perforated plastic bag, while the greens are best used within a few days.