To cook beets, trim off all but 1/2 inch of stems and root (to keep beets from “bleeding”), wash, and steam until tender. When cooled slightly, the skins slip off easily. Serve with butter and salt and pepper.
Beets are rich in calcium, iron, magnesium, phosphorus as well as carotene, B complex and vitamin C. Beets and their tops contain special substances that protect the liver and have been successfully used in cancer therapies. Beet tops contain the same nutrients as the root with the added bonus of exceptionally high carotene.