Beet
Beet is a deep red round fruit that contained the highest sugar content of all the vegetable. Beet comes into a variety of types, like white beet, golden beet, and the Chioggia (or candy cane) beet. It is usually used in Chinese cuisine and especially low in calories.
Other Names:
Beetroot (Britain).
Season:
Beets are available year-around in many supermarkets, which peaked from June to October.
Purchasing tips:
When purchasing, select hard beets with smooth skin, while avoid the extreme ones which is usually bigger than 3-inches in diameter as you have to spend much more time to have them cooked. For average cooking, the recommended option is the medium-sized beet, which is 3-inches in diameter, with a shorter cooking time. You can buy young beets with green tops as they are tender than medium ones. Avoid beets with yellowed leaves, wilted spots, shriveled skin, or limp ones, which indicates aging and hard to bite.
Storage:
Before storing cut off the green leaves and leaving about 1-inch stem, then store them in plastic bags with small holes, refrigerate for 1-2 days. The unwashed beet roots can be refrigerated for about 2-3 weeks.
Don’t clean or peel the root as this will result in slipping off the skins easily after cooking.
Preparation and Usage:
Do not to clean or peel them before cooking for so long time, do not trim the root either, just leave the stem for 1-inch, and scrub the skin gently then rinse under cold running water before cooking, you surely do not want to break the thin skin, don’t you? When it comes to cooking, you can boil, roast, steam, or even microwave them, and you are highly recommended to add a few drops of lemon juice into the cooking water so that beets can perfectly hold their color. Piercing with chopsticks to check the desired doneness, then peel it while they are still warm, cut it into cubes at last it will serve as a salad along with any fruits or vegetables.
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