Red beets are the root of the beet plant and are part of the chard family. They are high in natural sugars which are most noticeable when cooked. When added to a dish they add vibrant color and round out flavors with their sweetness.
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Enjoy the incredible sweetness of the beets roasted, boiled, hot or cold. Packed with vitamins, try these beets raw shaved into a salad, or just thinly sliced with apples. If you cook the beets, try roasting them, skin on, tossed in olive oil in a covered dish until tender (probe occasionally with a fork). This maintains the maximum flavor and the full complexity of this wonderful vegetable. Also delicious boiled, cubed and tossed with olive oil, vinegar, salt, thinly sliced red onion, and feta.
One way to remove the skin is to boil the beets whole, once cooled, simply rub the skin off or use a pairing knife if it sticks in some places. Alternately, you can use a peeler. Enjoy beets through the winter by pickling them!
Keep in a plastic bag in the refrigerator.