Many Americans know beets from alphabet books, but few have experienced the delicious sweetness of this bright, crimson-red vegetable. Beets are sweet, with higher sugar content than sweet potatoes or carrots, yet are very nutritious and fairly low in calories. They may appear rough and crunchy on the outside, but once cooked beets are wonderfully sweet, soft and buttery. 
While canned beets cut down on the cooking time, fresh beets have a crisp texture and flavor not found in the canned version. In addition, they contain twice as much folic acid and potassium, nutrients that are lost in the canning process.
According to one of the first food writers, Junius Moderatus Columella, the beet got its Roman name, beta vulgaris, because its shape resembles the second letter of the alphabet. Native to the sandy shores of the Mediterranean, from northern Africa to southern Europe, the greens have been eaten since prehistoric times. It was the Romans who first cultivated beets, but it wasn't until French chefs recognized the true potential of this sweet delicacy in the 1800's that beetroots became popular. Today, they are used widely in northern and eastern Europe.
Beets are very nutritious. With 55 calories per cup, they contain large amounts of fiber, potassium, manganese, folic acid, and vitamins A and C. These maroon roots also contain powerful antioxidants and flavonoids that protect against heart disease and certain cancers, especially colon cancer. Betacyanin, the dye responsible for the bright crimson color of red beets, is a powerful cancer preventative.
Beetroots can be roasted, boiled, steamed, served hot or cold, pickled, made into soups, salads or even sandwiches. There is beet jam, beet cake, beet relish and even beet wine. A little raw grated beet will dress up a tossed salad. They're very accommodating, complementing almost any ingredient you think to add. Beets are used in traditional dishes like borscht, New England flannel hash, or the Pennsylvania Dutch pickled beets and red eggs.
At the market, look for small, young, brightly colored beets that are smooth, hard, and two to four inches in diameter. Large beets may be tough. Most of the time, greens will be attached; cut off the greens and use separately. To prepare, wash gently, being careful not to cut or remove the skin, root or bottom inch of the stem; this ensures that the flavor, color and nutrients are preserved.
The most common way to cook beets is to boil them. Place them in a pot of boiling water, cover, and simmer until tender. This could take anywhere from thirty minutes for baby beets to more than an hour for very large beets. Because beets are naturally high in sodium, no salt is needed for the cooking water, but some people like to add a pinch of sugar to renew sweetness, and a little acid (lemon juice or vinegar) to preserve the crimson color. You can also use a vegetable steamer over boiling water, or microwave a pound of beets in a covered dish with a little water for 10 to 15 minutes.
Many people prefer to bake or roast the beets, and claim this method locks in the nutrients and intensifies the beets' natural sweetness. Place unpeeled beets in a covered baking dish, and bake at 300 or 375 until tender. This can take one to two hours, depending on size, age of the beets, and temperature.
Whatever method you use, the skins will slip off easily as soon as the beets are cool enough to handle. Leave baby beets whole; cut the larger ones in cubes, slices, or any way you wish. Season, and serve. They're great with just a little butter and salt, or add some fresh herbs—parsley, mint, chervil or dill are all good choices.
Use caution when handling beets, since betalains, the red dye in beets, can stain. You don't want to get it on your clothes, and you may want to wear gloves when working with them.
If you eat a lot of beets, you may see red in your urine or stool. This is nothing to worry about, but a harmless condition called beeturia.
Beets dressed with Bacon
This is a good accompaniment to pork or beef.
Ingredients:
2 slices bacon
1 Tablespoon flour
2 cups cooked, shredded beets
1/4 cup applesauce
Directions:
Cook bacon till crisp. Remove and set aside. Drain all but 2 Tablespoons drippings. Add the flour, and stir to thicken. Add two cups coarsely shredded or finely diced cooked beets and a quarter cup of applesauce. Stir until warm; sprinkle with crumbled bacon before serving.
Main Dish Beet and Potato Salad
Ingredients:
1 Tablespoon mayonnaise
1/2 cup plain yogurt
1/2 teaspoon salt
1/4 cup minced fresh scallions, green parts only
2 Tablespoons minced fresh dill
1 cup diced, cooked beets
1 cup diced, cooked potatoes
1 cup cooked butter beans (or 1 can)
2 hardboiled eggs, diced
1/2 cup diced dill pickle
1 small carrot, grated (about 1/2 cup)
Directions:
Blend mayonnaise, yogurt, salt, scallions and dill. Set aside. In salad bowl, combine beets, potatoes, beans, eggs, pickle and carrot. Blend in the yogurt-mayo dressing.
Yvona Fast lives in Lake Clear and has two passions: cooking and writing. . She can be reached at