The beet isn’t just a great taste sensation and not just anoher pretty face =), they are packed with niacin, folate and Vitamin C.

The following is some information about cooking and eating beets with the ideas of chef Hadley Schmitt of Northern Spy Food Co in New York City

As soon as you purchase the beets expel the leaves that are still bright green

One of the reasons to get rid of the leaves is because they steaks moisture from the bulb

Do not discard the greens after taking them off and they can be used as an ingredient in salad.

Cover the beats in regrigerator crisper between 3 to 4 weeks if it kept dry.

WHEN LOOKING FOR BEATS

When looking for beets, choose one that have leaves fastened and bright green. When the leaves wither and that is a clue still. Make sure the beets are solid , do not have any flaws and have uniform color.

Rapidly wash them off by scrubbing under cold water.

It is possible of eating beats raw. Just cut with a mandolin sliced very thinly with a vinaigrette.

If you just love beets that are cooked or you hate raw beets tey the most popular way which is roasting. Using aluminum foil, make a packet and place the beets in it with 1 Tablespoon water and a pinch of salt then wrap up for one hour in a 375 F oven until tender when you puncturewith a knife , cool take the skin off. Top with olive oil after sliced.