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| Photo: B.D.'s world, Flickr |
First, don't attack the skin and root before cooking! Just like our bodies, the skin holds in color and nutrients, so be gentle and leave it intact until after it's cooked. The same goes for the root -- removing it will leave a hole, so leave a little bit attached until the cooking process is complete.
Second, don't ignore the greens! They can be just as delicious as the red bulb they're attached to, and ideal for salads like this one and this little number. Beets: They're what's for dinner.















