Although these Chioggia, or candy cane, beets are less recognizable than their garnet or golden counterparts, all beets are delicious and nutritious! Beets are at their peak from late spring through early fall, so definitely incorporate them into your summer menus! Choose firm beets that have smooth skins and crisp greens. Small- to medium-sized beets are more tender than larger ones, so look for those when you can -- even grab baby beets!
When cooking your beets, make sure to leave the skin on in order to retain the nutrients and color. The skin is actually much easier to remove once they're cooked -- it just slips right off. Additionally, to maintain the color of the beets during boiling, add a couple of tablespoons of lemon juice to the water.
Try boiling, roasting, or grilling your beets and allowing their vibrant colors and sweet flavor shine in salads, as pickles, in pastas and in soups. Also, don’t neglect the beet greens! These edible greens can be treated like other leafy vegetables, such as spinach, and are delicious sautéed with garlic and oil. Therefore beets are super convenient – one vegetable, two dishes! Enjoy!