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" Why settle for the canned version when fresh is so much better? You&amp;#039;re probably most familiar with deep red beets, but look for other varieties at the market\u2014like golden\u2014to brighten up a springtime meal.   Choosing  Look for smaller beets (they&amp;#039;re more tender than the biggies) with smooth skin and crisp, bright greens attached.   Prepping and Storing  Cut the leafy tops about 1 inch above the roots and discard. Wrap the beets in paper towels and keep them refrigerated for up to two weeks. Scrub them thoroughly with a vegetable brush and pat them dry just before using.   Peeling If using beets raw, remove the skin with a vegetable peeler. Otherwise, cook with the skin on and then rub it off with a paper towel or wear rubber gloves to prevent stained hands.   Cooking Roasting beets in the oven gives them a caramelized flavor.   The Fastest Way to Cook Beets Place four or five medium beets, trimmed and washed, in a single layer in a microwave-safe bowl. Drizzle with 2 Tbsp water. Cover and microwave on high for 5 minutes, then turn beets and continue cooking 3 to 5 minutes until they are fork-tender. Cool for 5 minutes. Peel the skins off the beets and use in salads, soups or sides.   For recipe ideas, check out 5 Ways with Beets. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/cooking-tips/tips/a4756/all-about-beets-105239/>