It wasn't so long ago that beets came in one color -- red -- and the most familiar way of serving them was so pickled they tasted mostly like vinegar. You can find lots of colors of beets at the farmers markets these days and, even better, their flavors are incredible.
Besides the familiar red ones, you can find golden beets, white beets and even beets with a bull's-eye pattern (these are Chioggia [key-O-ja], named after a town near Venice, Italy).
How to choose:
Select beets that are heavy for their size and show no surface nicks or cuts. If they're sold with their tops on, the greens are always a good indicator of freshness as they show wilting very quickly (plus the fact they're delicious).
How to store:
Refrigerate in a tightly sealed plastic bag.
How to prepare: