Beets have the highest sugar content of any vegetable and are often grown for sugar.  Wild versions, from Southern Europe, had a much more slender root and were originally only harvested for the greens.  The beets we are all familiar with came about in the 16^th century and was popularized in the 18^th century.  

Beets roots are high in Vitamin A & C, folate, potassium, the carotenes, and dietary fiber.  The greens are some of the most nutritious, containing very good amounts of Vitamin C,  calcium, and iron.  I highly recommend trying the greens sauteed, in a quiche or on a pizza. 

You can peel the beets, but it is not necessary. 

For easy peeling, boil the beets about 15 to 20 minutes and then put them in ice water or run under cold water.  After they are peeled, I like to cut them into bite-sized pieces and mix them with some marinated leeks (equal parts olive oil and vinegar with a little salt and pepper-while the beets are boiling), Dijon mustard, fresh dill, olive oil, vinegar, salt and pepper to taste.

 

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