Beets

Store unwashed beets in a plastic bag in the crisper drawer. Remove greens before storing to extend shelf life. Roasted or boiled beets will keep 3–5 days refrigerated in an airtight container.

Roast whole beets wrapped in foil at 400°F for 45–60 minutes until fork-tender; skin slips off easily when cool.

Boil peeled beets if you want faster cooking (20–30 minutes), but roasting develops better flavor.

Wear gloves or use paper towels when handling raw beets to avoid staining your hands.

Don't discard beet greens—they're edible and nutritious; sauté them like spinach.

Raw grated beets add crunch and color to salads; slice them thinly to avoid an overpowering earthy taste.

Goat cheese, feta, or cream

Walnuts, pistachios, or pumpkin seeds

Horseradish, dill, or cumin

Citrus (lemon, orange), vinegar

Arugula, spinach, or mixed greens

Overcooking, which makes beets mushy and dulls their color.

Peeling before cooking; roast or boil unpeeled to keep nutrients and flavor intact.

Skipping the cooling step after roasting, which makes peeling harder.

Using only one variety; try golden or striped beets for different flavor profiles.