Look for firm, brightly colored beets with smooth skin and crisp tops. Trim tops, leaving 1⁄2 inch of stem; refrigerate unwashed beets and tops separately in zip-top plastic bags.
Roasting beets deepens the flavor and concentrates the natural sugar. Simmer beet greens in pork-rich pot likker, or quickly sauté in a hot skillet like fresh spinach.
Try Roasted Baby Beet Salad with Gorgonzola, pecans, and Brown Sugar Vinaigrette. Toss in diced avocado and fresh orange segments for a flavorful twist. You can also prepare baby beet greens in the same way as turnip or collard greens or sautéed like fresh spinach. Try our recipe for Sautéed Baby Beet Greens.