Beet

A deeply pigmented taproot (*Beta vulgaris*) with an earthy sweetness that intensifies dramatically when roasted. The betalain pigments that stain everything crimson are potent antioxidants, and the root is among the richest whole-food sources of dietary nitrates, which support circulation. The greens are edible and cook like chard. Choose firm, heavy roots with taut skin; smaller beets are sweeter and less woody than large ones.