Welcome to our brand new feature, In Season, where we’re going to be highlighting seasonal fruits and vegetables throughout the year. What they are, the different varieties, their health properties, and how to incorporate them into your cooking.

BEETS

What: The beet is a root vegetable — the best known variety being the crimson-hued beetroot. Both the root portion and leafy stems can be consumed.

Varieties: Among the several cultivated varieties of beet there are sugar beets, which are more of an orange or golden hue and are used in the production of beet sugar, and the candy cane beet, which has a red and white striped appearance reminiscent of the holiday confection. The latter looks particularly pretty on the plate.

Health properties: Raw beets are high in carbohydrates and low in fat, making them a great energy source. They also contain a host of nutrients including phosphorus, magnesium, calcium, iron and potassium. They’re also rich in folic acid and antioxidants.

Plays well with: Goat cheese, citrus, other root vegetables, fresh greens, olive oil.

Simple ways to use:

Peeled and grated raw beetroot makes a fresh addition to salads.

Beet juice is a popular (and powerful!) addition to healthy juices and smoothies.

Beet greens can be sauteed with a little olive oil for a healthy side dish.

Roasted beets: Scrub and trim beets, then wrap them in foil with a little bit of water and cook in a 425F oven until they pierce easily with a fork (about an hour). Then peel, chop (or slice), and add to salads or sides. Or enjoy them all on their own, drizzled with a good quality olive oil.

Good to know: Wear gloves when working with beets — particularly beetroot — as the juices stain hands.

Recipes:

Beet And Arugula Salad

Spicy Oven-Roasted Beets

Beet Risotto

Roasted Beet Salad With Goat Cheese

Verjus And Tarragon Pickled Baby Beetroot

Barley and Beet Risotto