This old-fashioned favorite is becoming trendy once again. Use beetroots fresh, steamed, or roasted. At room temperature, beetroot is great in salads. It’s also a favorite for pickling and canning. Although beetroots are usually red, they may also be yellow, pink, or stripped, creating a beautiful effect. The leaves of beets are also prized. Usually, leaves are green with veins that match the root color, though some produce reddish-purple leaves.
Collect beet greens when they’re 4-6 inches tall. Beet roots may be harvested at any time during their development, but roots larger than 1-2 inches in diameter may become woody. When harvesting beet roots, leave an inch of foliage on the beet top to prevent the root from “bleeding” during cooking.
Tender young beet greens can be added to salads. When they’re larger, they’re usually steamed, sautéed, stir-fried, or cooked. They’re especially appreciated in the South, where they’re “cooked down” with ham or bacon either solo or combined with other greens, such as mustard greens or collard greens.