Some tips for cooking everyone's favorite crimson tuber!

• Beet greens are edible, just as delicious as their close relative chard, and can be prepared the same ways - raw in salads, sauteed, steamed or boiled.
• Beets are best stored unwashed in the refrigerator. Remove all but an inch of the greens/stalks, and store them separately. Under these conditions the roots should last up to two weeks; the greens should be used as soon as possible.
• Think you don't like beets? Try salt-roasting them. Cut the tops and tails off and halve or quarter beets if necessary so they're the same size (do not peel). Sprinkle large pinch of salt over each beet, and roll around to coat. Tightly cover beets in roasting vessel with foil, and bake at 375F for 30-40 minutes or until fork tender. Peel when cool enough to handle. They will have a pronounced saltiness, with great flavor and juiciness, good for pairing with Greek yogurt and fresh mint or parsley (or eating plain!).
• To retain color and nutrients, whenever possible cook beets with the skin on. Once they're cooked, the skin will easily peel off under cold running water.
• Raw beets are a great option, and some people prefer their fresh flavor to that of cooked beets. Try them grated in salads.
• Experiment with different varieties of beets, available throughout the season at the farmers market. The golden varieties are generally milder and often sweeter.