Beets

Beets have leafy green tops that are also edible, and the globe-shaped root bulb come in a mix of red, purple, and orange colors. The bulb of one variety, called Chioggia, is striped red and white!

Since beetroot grows underground, be sure to scrub well and peel the outer layer of skin if you plan on enjoying them raw.

ROAST: Preheat the oven to 400°F. Cut beets into 1½ inch chunks, toss with olive oil, and roast for 35-40 minutes or until beets are tender when pierced with a fork.

SAUTÉ: Cover beets with water and 1 tbsp. of vinegar, bring water to a boil, drain and rinse beets with cold water. Remove the skin and slice, season to taste.

Beets last longer when you remove the leafy green tops. After removing the tops, store roots in the vegetable drawer of your refrigerator. Save the beet tops and cook the same ways as dark, leafy greens.