Beets are a highly versatile, densely nutritious and low-cost root vegetable that can be used in so many more recipes than just your grandmother’s pickled beets. Beet greens (also known as chard or Swiss chard) are often ignored, but they are equally delicious!

The University of Maine states that beets have the highest nutritional value when they are fresh. Now is the time to find a new crop of fresh beets at local markets. The root is a great source of Vitamin B and folate, while the greens are rich in vitamins A and C.

Beets are known for their delicious, earthy flavor and come in a rich array of colors. They have traditionally been used in beet recipes such as borscht (a cold soup) and Red Beet Eggs.

To serve beet greens, simply steam or stir-fry them. Then add the greens to your favorite beet green recipes.

The root can be prepared in a variety of ways such as steaming, pickling, or roasting. Both the greens and root can be enjoyed raw in salads. Beets come into season in the fall and according to The Santa Cruz Sentinel, the best beets for your recipes are those with vibrant leafy tops and smooth round roots that do not have any soft spots.

Basil, roasted garlic, vinaigrettes, goat cheese and mustard are all flavors that pair well with beets.

This versatile vegetable can be added to many different beet recipes and beet green recipes such as beet and goat cheese crostini or beet green soufflé.

In fact, the Bravo TV show Top Chef recently featured beets paired with bacon in a savory dessert recipe!

Beets are even getting popular in fine dining restaurants across America. For a taste of a truly upscale beet recipe that you can make at home check out Ravioli Bundles of Beets. Tasty bundles of beets and basil, wrapped in fresh pasta served with a roasted garlic cream sauce and topped with toasted walnuts and poppy seeds. It's enough to make Rachel Ray scream Yum-O and maybe even Gordon Ramsay might throw you a compliment!