The beet comes from the same plant family that gives us spinach and chard. It grows well throughout the season, though our early season beets come with delicious greens attached. (Don’t throw those out, they can be handled exactly like chard.) The main varieties we grow are Chiggias, a delicious Italian heirloom with a candy cane swirl on the inside; Red Ace, a standard red beet that performs exceptionally well; and Touchstone Gold.
Storage: Separate the roots from the greens, leaving about an inch of stem above the root. Store both in plastic in the fridge.
Preparation: Wash the roots thoroughly in cold water and rub to clean off any remaining dirt. Beets are wonderful grated raw in salads, juiced, blended in smoothies, roasted, steamed, grilled, boiled or baked. Roasting them, either on their own or with other root crops, caramelizes them and enhances their sweet flavor.