How to select for best flavor:

Generally speaking, the smaller the better. Large beets can be tough and woody. Small beets will be tender and have more flavor. The roots should be firm and smooth. If there are greens attached, they should look fresh. Avoid flabby-looking, rough or shriveled beets.

Peak of the season:

Beets grow best in a cool climate and their peak season is June through October. There are usually beets available at other times of the year if you are willing to pay the price.

Nutritional value:

Beets have vitamins A and C and are a pretty good source of niacin, calcium and potassium. They are also a very good source of readily accessible sugar that gets burned as energy rather than stored as fat, so they are a good food for providing quick energy. Beets, being roots, absorb minerals from the soil and are a good source for many minerals that are hard to find in other foods. Beet greens are an excellent source of vitamins A and C, as well as potassium, iron and calcium. Two beets provide about 30 calories and nearly no fat. One cup of beet greens has only 40 calories but 347 mgs. of sodium.

General information:

Beets were grown only for their greens until the early part of the Roman Empire when roots were cultivated as medicine. Beet roots have only been eaten for slightly more than a thousand years. Store beets like potatoes. Keep them cool and dry. Never cut beets before they have been cooked or they will lose a lot of their beautiful red juice and a lot of their nutrition along with it. The skin comes off easily after they are cooked. For a real treat, try barbecued beets.