##Prep & Use##
Young, tender beets can be sliced or grated raw and added to salads. Add beets to salads last, after everything else has been tossed together, to prevent them from staining the other ingredients. Wear gloves when cutting and handling and wipe surfaces down right away. If a stain occurs, rub the area with salt and lemon juice, followed by soap and water.
Prepare beet greens the same way as spinach and its relative, Swiss chard: simply steam uncovered. The roots can be steamed, boiled or roasted (the best method to enhance flavour and colour). To prevent bleeding and nutrient loss, don’t cut or peel beets prior to cooking. The skins simply slip off after cooking.
##Beets go well with:##
* **Dairy:** Blue cheese, yogurt, sour cream
* **Herbs:** Basil, dill, tarragon
* **Meats:** Beef, ham
* **Fish:** Herring
* **Produce:** Oranges, potatoes, spinach
* **Condiments:** Horseradish; vinegar.
##Nutrition##
The Romans and Greeks used beets medicinally to combat many complaints, such as fevers and anemia. Beet roots are rich in many vitamins and minerals including, vitamins A, B6 and C, manganese, magnesium, folate, iron, copper and calcium. The greens contain vitamin A, vitamin K, potassium, folate, magnesium, vitamin C, iron and more.
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