Red Beet

Red beet is a round, deep-crimson root with smooth skin and concentric rings of color. It tastes earthy and sweet, turning tender and juicy when cooked; raw it is crisp and slightly starchy. Common uses include roasting, steaming, pickling, and grating into salads; sold in bunches with greens, loose trimmed bulbs, or precooked vacuum-packed.\n\nDescended from the Mediterranean sea beet, the modern garden beet was refined in Europe and spread through temperate regions worldwide. It thrives in cool seasons and is harvested from summer into fall, with stored roots extending supply through winter.