The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. -Tom Robbins, Jitterbug Perfume I love beets! I know that not everyone does, but I am doing my best to change that by coming up with as many delicious beet recipes as I can think of! I like beets best when they've been roasted, as that process really intensifies their sweet flavor. Check out the recipe ROASTED BEETS AND CARROTS WITH TART GRAPEFRUIT GLAZE. And, FYI, my webmaster, Daniel, loves beets raw and in a salad. Peel and grate them first.

Culinarily Speaking
Buy firm, fresh-looking beets with smooth skin and a globular shape, and preferably with their greens attached. If the greens look bright and healthy, that's even better! Size and shape of beets are not important, but avoid deep scars or rings of scars around the neck, which indicate a beet has been in the ground too long and might be tough.

Nutritionally Speaking
Beets are good for the liver and the blood. Beet greens are very nutritious, so don't forget to eat those, too! I like them best chopped and steamed, then salted and drizzled generously with extra virgin olive oil.