- Tops-on means they were dug within the week. Greens should be perky and skin should be free of deep blemishes
- No tops, probably means they have been stored for a while. Look for firm skin and no sponginess when squeezed.
- Similar sized beets will cook at the same rate
- Remove tops and store separately. If left on the beets will respire moisture more quickly
- Store roots in a paper bag in a plastic bag in the fridge or cellar. Plastic keeps moisture in; paper shields light and wicks excess moisture away to prevent mold
- Should store for months on end
- The lighter the flesh of the beet the less earthy (more sugary sweet) the flavor
- I cook large batches of beets at a time and keep the extra in the fridge for a quick meal. Tip and tail the beets toss with olive oil, salt, pepper and any herbs you have on hand. Place in a roasting pan with a splash of water and cover with tinfoil. Roast at 325-375 until tender when pierced with a knife. Rub the skins off with a towel after cooking.
- Also good raw or peeled then pan-roasted when cut thin.
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