If you're lucky, produce markets may offer very young beet greens, usually sold in plastic bags. Delicately washed and picked over, these little gems are a pleasure. They will only be a few inches long. If you do find them and they look fresh and vibrant, buy them. Use them the same day or the next in a big salad. You'll not be disappointed.

In mid Spring, Farmers Markets will begin to offer beet greens, a succulent harbinger of tasty things to come from this vegetable. Sold in bunches like radishes, the greens can be up to 6 inches long with tiny, narrow beet roots attached. Rinse them in a sink of cold water, then pop into a pot with an inch or so of boiling water. Cover and cook for 5-6 minutes or until a sample yields tender leaves. Drain the liquids from the pot, then add a dash of olive oil, a pat of butter, a pinch of salt and pepper and even a drop or two of balsamic vinegar. Toss gently, cover and allow to sit a few minutes. Stir it again gently, then pile as a nest on dinner plates. Served with mashed potatoes and grilled or broiled meats, this is hearty Spring cuisine.

When beets get to the size of a golf ball, they're perfect for boiling. Trim the green tops, which can be boiled later as a green leaf vegetable, rinse to clean them and cover with water. Cover the pot, bring to a boil, partially uncover the pot and boil for 20-30 minutes or until they're tender. Once they're done to the degree of tenderness you enjoy, drain them and allow to cool. Once you can handle them, trim the top and bottom with a knife. The skins will now slip off easily. If you have disposable gloves, use them since the intensity of beet juice causes pink staining on your hands. When the beets are cleaned, slice or quarter them and toss with some olive oil, a bit of butter and even a pinch of salt and pepper. Possible flavor additions include a scatter of caraway seeds, some chopped dill or even some grated orange rind.

Beets are also quite good when peeled and sliced fresh into salads. They have an earthy sweetness when served raw. Of course, cooked beets are also a great salad ingredient. Place sliced beets on a base of mixed greens on an attractive plate, scatter with some crumbles of bleu cheese like Roquefort or Gorgonzola, top with walnut meats and drizzle with a vinaigrette dressing.

Whole beets are also tasty when roasted in the oven, or, sliced and grilled. For fun, peel, slice and boil beets in water. Drain them, then mash like you would potatoes. The texture is a great addition to any meal.

Keep in mind that beets are the main ingredient in Borscht, a popular Eastern European soup that has a multitude of recipes and variations.