- First, they're young and cute and small, about the size of golf balls, and that alone is enough to prompt an impulse purchase at a farm stand.
- Because they're young, they're less minerally and earthy than mature beets. Think more sweet, less soil.
- Young beets are the least time-consuming to prep and cook. You can even serve them raw; thinly sliced, they're juicy and crisp. And their small size means they cook quicker than their hulking relatives. Especially young and tender beets don't even need to be peeled.
- And if the hand-staining thing really bugs you, buy yellow or chioggia beets. Problem solved.