Can’t beet that


Illustration by Serene Lusano

As usual, it turns out your grandmother knew a thing or two when she spooned pickled beets upon your plate. Beets were popular for their sweet flavor and eye-popping colors well before we knew how healthful they are. The red ones contain particularly high levels of antioxidants and anti-inflammatory phytonutrients. They’re also packed with folate and potassium. Golden and candy-striped Chioggia beets have plenty of goodness as well as flavor. Boil or bake them and toss with vinaigrette for a quick side salad, or thinly slice them and shingle them onto a savory tart for a showy top crust.