What are they? Nutritious roots that can be deep red, golden, purple and red and white inside with edible stems and greens.
What they taste like: Slightly sweet and earthy. Young greens can be eaten raw; mature greens can be cooked like spinach.
When you can find them: Winter through spring.
How to store them: Trim the leaves 2 inches from the root and store separately in a plastic bag, refrigerated; store beets in the crisper drawer of your refrigerator.
Cooking tips: Young beets can be eaten raw, sliced thin or shredded in salad. Boil, bake, steam or roast beets. To roast, rub olive oil on scrubbed unpeeled beets, wrap tightly in a foil package and set on a baking sheet. Roast about 2 hours until soft. When cool enough to touch, peel off skins.