If you're not a fan of beets' famously bright hues, cover your work surfaces. Then start peeling, slicing, and grating.
In Season: Fresh, flavorful beets are easy to find, especially from late spring through fall.
What to Look For: Look for beets that are firm and not too big, with taut, smooth skins and greens that look fresh enough to eat (and do so). If you can, snap up tender baby beets.
How to Store: Cut the greens from the roots, leaving an inch of stem attached, and place the different parts in separate plastic bags and refrigerate. Beet roots will last at least a month, but you should use the greens within three or four days.