Bietole, Barbabietole, or Rape Rosse

Bietole, also known as rape rosse in Italian, are known as beets or beetroots in English. They belong to the same family as sugar beets, and are rich in fiber and compounds that support both the digestion and liver function. They are also rich in minerals, including magnesium, iron and calcium, and have been shown to be effective in preventing certain cancers. Nor is this all; in the past they were thought to be effective against snakebite. A down side? They also contain oxalic acid, and therefore should be avoided by those prone to kidney or gall stones.

When preparing beets, trim the leafy tops a half-inch above the beets (if the tops are in good condition they are quite tasty and can be used much like spinach), and wash them gently,being careful not to break the skins, lest the nutrients the vegetable contains escape. For the same reason, leave the roots in place until you have cooked them. When they are cooked, the skins will come off quite easily; be careful, because the juice does stain.

Some Italian Uses For Beets:
Bollito Misto di Verdure: With other boiled vegetables, served cool in the summer
Roman Beet and Potato Salad
With Bagna Cauda
With Good Canned Tuna
Asparagus Strudel with Beet Sauce and Horseradish

And Elsewhere on About:
Roasted Beet Salad with Crumbled Feta
Spiced Beets
Beets with Orange Zest
Honey-mustard Roasted Beets
Shredded Beets Salad