Did you know?
Golden beets don’t “bleed” when cut, as the more familiar red beets do. Their flavor is slightly milder than the red, perhaps not as robust, but their sunny color and non-staining habits make them popular, according to “Vegetables from Amaranth to Zucchini,” Elizabeth Schneider’s comprehensive reference book.
Buying tips
Beets of any color are a twofer bargain if you buy them with their tops on: the greens, well-washed and steamed, are tastier than spinach. Look for unblemished roots and robust leaves. You’re more likely to find golden beets at farmers markets and specialty food stores than regular grocery stores; we’ve seen them year-round at stores like Whole Foods. Gardeners like golden beets because they’re easy to grow, yet unusual.
Storing hints
Schneider advises cutting the tops off fresh beets and refrigerating them separately, with the root portion in the coldest part of the fridge. The greens will keep up to two days in the crisper (put them in a plastic bag, and don’t wash until you’re going to cook them), according to “Melissa’s Great Book of Produce,” by Cathy Thomas.
Preparation tips
Leave an inch of the stems on the beet root when you trim them so they won’t lose juices when they cook. There’s no reason to peel beets before cooking — their skins slip off easily once the roots are cooked.
Cooking suggestions
Golden beets are so sweet and mild that they don’t even need cooking. They’re good grated. Or cook golden beets separately from red or candy-striped (chioggia) beets, then combine the diced cooked beets for a colorful salad to toss with vinaigrette. Roast or grill (wrapped in foil), steam or boil beets; after cooking, they’ll keep several days, refrigerated.
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rjenkins@tribune.com
