Beets are available all year long, and are at their peak from June through December. If the greens are still attached, they should be bright and fresh. Otherwise, the beets should be heavy and firm, not wrinkled or sprouting.
Beets come in several varieties, from the characteristic deep crimson to gold, white, and the fanciful chioggia, that shows its alternating red and white rings when cut horizontally. Beet sizes range from large marbles to cylinders to the size of baseballs. Baby (bunched) beets are more tender than regular beets and require less time to cook.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.
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