Try to use beets from March to October when they are at their best.
When cooking with beets, you should first boil and bake them and then you should peel them. From there you can use them in salads, soups, or feel free to experiment. When shopping for beets, look for medium-sized beets that are firm and have a smooth skin. Beets with hairy root tips tend to be tougher. When beets are young and the leaves are small, green and crisp, try slicing them thin or grating them raw and tossing them in a salad. When older, boil them and they are a delicious vegetable dressed with olive oil and vinegar. Make sure you use the green tops, too often these nutritious and delicious leaves are discarded. One of my favorite ways to use beets is to make beet risotto, which has great flavor and color.