BEETS are a root vegetable that comes in two varieties, red and white. The red beets are more popular for cooking than the white ones, and of these the ones that retain their dark-red color after cooking are preferable to any other. The root, however, is not the only part of this plant that is eaten, for the tops are also much used for food. When the tops are to be cooked, the plants are usually not allowed to mature to the extent that the root parts can be used; still, early in the summer, when very small beets are to be had with the tops on, both the tops and the beets may be used. At this age, the beets are very tender and do not require long cooking. If the beets are not eaten when they are young, they are allowed to mature in the ground and are then pulled in the fall and stored for a winter vegetable.

Like other root vegetables, beets contain very little protein but in their composition is included a fairly large percentage of carbohydrate in the form of sugar. Their total food value is greater than that of string beans, but is considerably less than that of potatoes.

SELECTION AND CARE OF BEETS - When beets are selected as a summer vegetable with the idea of using both the tops and the roots, the tops should be fresh, that is, not withered nor rotted. When the roots are to be used, either as a summer or a winter vegetable, they should have a smooth skin, should contain no blemishes, and, as nearly as possible, should be uniform in size.

PREPARATION AND COOKING OF BEETS - In preparing young beets for cooking, allow an inch or two of the stems to remain on the beets in order to prevent them from bleeding. Of course, from winter beets, the entire stem should be removed, as it will be dried up. Scrub beets of either variety carefully with a vegetable brush until entirely free from dirt. Then, whether they are old or young, put them to cook in boiling water without removing their skins. Allow them to cook until they are soft enough to be pierced with a fork. This is the best way in which to determine when the beets are done, for as the length of time required to cook them depends entirely on their age, no definite time can be stated. As soon as they are sufficiently cooked, pour off the water, allow them to cool enough to handle, and then remove the skins, which will slip off easily.

BUTTERED BEETS- In order to prepare buttered beets, first clean and cook them in the manner just explained. To remove the skins, scrape the beets as thinly as possible, so as not to waste any more than is necessary. Then slice them thin or cut them into 1/2-inch cubes, season well with salt and pepper, and add 1 tablespoonful of butter for each four persons to be served. Allow the beets to heat thoroughly in the butter, and serve hot.

BEETS WITH CREAM DRESSING - If a creamed vegetable is desired, beets to which cream has been added will be very satisfactory. Clean and cook the beets. Then peel, cut into slices, place in a saucepan, and nearly cover with thin cream. Allow them to cook in the cream for a few minutes, season with salt and pepper, and serve.

BEETS WITH SOUR DRESSING - To give variety, beets are sometimes served with a sour dressing. Probably no other vegetable lends itself so well to this sort of preparation as beets, with the result that a very appetizing dish is provided.

BEETS WITH SOUR DRESSING
(Sufficient to Serve Six)

6 medium-sized beets
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1/4 c. vinegar
1-1/4 c. hot water

Prepare and cook the beets. When tender, drain them, remove the skins, and dice the beets. Make a sauce by melting the butter in a double boiler and adding the flour, salt, pepper, vinegar, and hot water. Cook until the flour thickens the sauce and then pour over the beets. Heat together and serve.

BAKED BEETS - If something entirely different in the way of a vegetable dish is wanted, baked beets will meet with favor. Beets may be baked in a covered baking dish or on the open grate of an oven. A slow fire produces the best results, and as a rule it will take 4 or 5 hours to bake good-sized beets.

Wash thoroughly and dry the desired number of beets. Place them in a baking dish and set in a slow oven. Bake until they may be pierced with a fork. Remove from the skins and serve with a sour sauce or merely with salt, pepper, and butter.