I love beets; they are extremely nutritious and their sweet, earthy flavor is a personal favorite.

I’ll usually just bake them, which entails cutting off their greens (save and sauté!), wrapping the beets in parchment paper, and baking them in the oven at 375 degrees until they are soft.

There is no need to peel the skins before cooking, since the skins will slide off easily when the beets are done. Make sure the beets are cool, and use a paper towel to remove the skins so you don’t end up looking like Barney. Realize that this can be a messy process; I think the flavor is worth it.

In addition to eating the beats plain, you can make a beet salad. After dicing the beets into bite-size pieces, combine them with scallions, parsley, lemon juice, olive oil, Dijon mustard, kosher salt and fresh ground pepper. Everyone’s taste buds are different, so just like to the tuna tartare, I’ll let you decide how much of each ingredient to use. Just remember—it’s much easier to add more of something than to remove it.