BEETS
Beets are the red, smooth, earthy-tasting roots of a plant called Beta vulgaris. This red form of beet root has probably been selected from a beet that originally was less red, or maybe it was simply made more popular and therefore cultivated more than others. The sugar beet rot that is used for production of sugar however was selected and "inbred" from an older version of beet root. We usually eat the red or the orange beet roots, and their sugar content is much lower than the sugar beet's. Beet roots are available all year round, but their season is considered to be around summer and early autumn. This is the time when the young tasty beets are available for us. Besides the roots, we also have the leaves that grow above the ground. They can also be eaten, and has actually been the first leaves to be eaten by our human ancestors, before they discovered that the root wasn't so bad either.
Nutritional value of beet roots is great. Even though they contain so much sugar, they are low on calories, and contain many vitamins and minerals, like folate, manganese, or potassium. They also have a good amount of dietary fiber, good for the digestive system in our intestines.
Their red or orange color is due to the pigment molecules called betains. They are normally made uncolored in our stomach due to the acid action, but it may happen that they enter our blood stream in our intestines and later pass out through the kidney and make our urine turn red. This is nothing to worry about, just a little trick of nature.
When you buy beet roots look for the specimens with smaller sizes and firm touch. The skin should be smooth and not wrinkled, and they should not be soft. Ideally, if you are really in season, you can find small very tender beets that are the absolute best form of beet root. Do not buy beets that are wet or slimy, wrinkled, soft, or have aged roots. Once you've bought the beets, put them into a refrigerator, stored in a plastic bag so they don't lose too much water. Also remember to cut off the leaves, but leave an inch or so, so that they don't start to release their red juices. Cutting off the leaves will prevent a quick drying of the root, since the leaves will drain the moisture out of the root when they start to wilt. Beets will keep fresh for a few days.
Cooking beets is simple. Just wash them in water to remove the dirt, and, without peeling, cook them whole until they become tender. Remember to wash the beets gently, because a minor damage to the skin will make them bleed into the water. This is the reason to cook them with their skin intact, and also to keep the flavors within the beet root. Cooked beet roots can be used in salads, in roasted dishes. However, if you cook a beet root soup or similar, then the roots need to be peeled and halved before cooking, to extract as much flavor and color as possible into the soup. A popular beet soup is the Russian borstj, and it is deliciuous with lightly mashed potatoes in the soup. Beet roots may also be used in some dishes simply for color - they are very powerful colorizers! To enhance their flavor you can use parsley and lemon, and also sour cream, and they can be cooked with many other vegetables. So, start using the beets!