Beets

Look for beets that are firm and heavy for their size, around 2–3″ across is the sweet spot, since bigger ones can turn woody in the center. If the greens are attached, cut them off when you get home (they pull moisture from the root) and sauté them like chard; the beets themselves keep 2–4 weeks in the crisper. Red beets have the deepest flavor but stain everything they touch, so wear gloves. Golden beets taste slightly milder and won't bleed, which makes them the better pick for salads where you don't want everything pink.

Beets are one of the few vegetables that completely transform in the oven. Roasting concentrates their sugars and turns "earthy" into sweet, while boiling washes flavor and color down the drain, so save boiling for purées and soups. The move: roast them whole in foil at 400°F for about 55 minutes, no need to peel first - the skins slip right off with a paper towel once cooked. Pair them with something tangy like goat cheese or citrus; that contrast is why beet salads work.