The whole of the young beet plant, including the root, may be pulled and used while fresh for "greens." It is valuable for the organic acids and minerals it provides. When more nearly mature the beet is boiled without the tops. The mature beet may be stored and kept through the winter and if boiled till tender is excellent as a source of sugar and starch, thus providing heat and energy to the body and giving a welcome variation in the vegetable foods. Care must be taken in handling and cooking beets not to break the skin or injure the beet, for the soluble sugar and attractive coloring are easily lost. Beets are sometimes pickled and used as a relish, and are an attractive addition to vegetable salads.

Boiled Beets

Wash the beets, leaving 2 or 3 inches of the top on until cooked, and cook whole until tender. Young beets will cook in 1 hour, old beets require a longer time. Put in cold water, pare, slice and reheat with butter, salt, and pepper. The butter may be omitted and vinegar used or the beets may be cut in small cubes and served in a white sauce.