Don’t pass by this “it” ingredient at the farmers market. Baby beets are big on the culinary radar—Bon Appétit named them one of their Top Ten Ingredients of 2005. A little beet technique in your repertoire will help you avoid a mess from the vegetable’s infamous “blushing” or bleeding. To reduce bleeding and preserve more of the flavor and nutrients, cook your beets whole and unpeeled. After your preferred method of cooking—roasting works great—cool them enough to handle, then cut off the root and the stem ends, and simply slip off the skins.