Once unloved, beets have found fans thanks to chefs putting them on their menus. But seasonal autumn beets—in all their candy-colored variety— are just as wonderful when you buy them from your farmers’ market and cook them yourself.
EAT ROOT TO LEAF
Don’t discard those beautiful beet greens! Though most people compost them, they are edible and delicious. Cut them into ribbons and stir fry with garlic and olive oil, like you would spinach.
60
The percentage of sugar in the US that comes from beets, not sugarcane.
BEET LOVE
For centuries, the bright red beet has been considered an aphrodisiac. It may have something to do with its hue, or with the way its vivid juice evokes blood and the heart.
17
The number of ounces of beet juice you’d need to drink per day to improve athletic performance, according to one study.
ROAST IT
Heat the oven to 400, drizzle whole beets with oil and sprinkle with salt. Wrap in foil and roast for 40 minutes.
STEAM IT
Cut a beet into wedges, season with salt, and cook in a steamer basket until tender, 15 minutes.
SHRED IT
You don’t need to cook beets. They’re great raw! But you do need to shred them to make them appealing.
