IN SEASON - June, July, August, September, October, November
Both the beet root and the greens are edible. Beet roots are often roasted or boiled, or can grated raw in salad, and the tops can be cooked like swiss chard or spinach. Nutritionally speaking, beets are exceptional sources of essential vitamins and minerals. They are rich in calcium, iron, magnesium, potassium, vitamin C, thiamin, riboflavin, vitamin A and vitamin K. Beets store most of these nutrients in their leaves.
Remove the tops (leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness). Beets should be washed and kept in an air-tight bag in the fridge.
You can boil, bake, or steam your beets. Also, raw beets can make a salad extra tasty. Simply wash and peel then grate into salad.