Whenever someone asks me what I am making or had for dinner and mention beets, I get one of two reactions — a face that just smelled something foul or an accepting nod.

There is no in-between. I don’t think I have ever met anyone who “kinda” liked beets.

I was one of those people who gave the stinky look at the thought of beets. Growing up, my mom loved pickled beets. She would put them out, straight from the jar, into a bowl and onto the table. She would add them to her salad and tried to encourage the other three people at her table with their noses turned up to give them a try.

I held onto that unwarranted dislike of the odd-looking vegetable until my husband found a recipe for grilled beets. We had been adding vegetarian recipes to our diet, and after returning home from an extended trip, this was the side dish he chose for my welcome-home dinner. My polite smile turned genuine at the delicious flavor of this shunned veggie and my then-10-year-old devoured them.

The nutritional value of beets is unmistakable. They are low in calories and fat, having just 37 calories and 0.15 grams of fat in a half-cup serving of cooked beets. They also provide 2 grams of fiber and are rich in folate (B9), Vitamin C and the minerals potassium and manganese.

What to look for

When choosing beets, look for smooth, hard, round beets. Avoid beets with soft spots or shriveled skin.

Smaller beets are generally more tender and take less time to cook, however, medium-sized beets are good for most dishes. Larger beets often tend to be tough and may have a woody texture.

Fresh beets are often sold with their leaves attached. Don’t throw them away; they make a wonderful addition to salad greens. Leaves should be dark green and crisp.

Once you get your beets home, they should be stored in the refrigerator and will hold for about 10 days. Removing the beet greens before storing, leaving an inch or two of the stems, will help reduce moisture loss from the root.

Beets are a cool-season crop that are semi-hardy to frost and like cool temperatures. Beets can be planted in both spring and fall. Spring planting lasts from mid-March until late April. Fall planting starts in early August and continues until mid-September.

The days to maturity for beets is 55 to 65 but can vary depending on cultivar, temperature and growing conditions.

Beets can grow in full sun, but since they are a root crop, they can also grow in partial shade. Plant beet seeds in light, well-drained soil and only a ½- to ¾-inch deep in the soil. In spring, soil should have warmed to about 50 degrees before planting, and in fall, at least a month before the predicted first frost.

Sew 15 to 18 seeds per foot and thin seedlings to 3 inches apart. Keep crops free of weeds, and gently scratch soil with a hand tool or rake to prevent soil from crusting, which can make it difficult for the seedling to break through. Be careful not to scrape deeper than an inch to avoid root injury.

Some suggested varieties are Detroit Dark Red, Red Ace and Ruby Queen. Beets can be eaten raw, boiled, steamed, baked and my favorite roasted or grilled.

Although beets are normally red, yellow or golden beets are becoming more popular and have a milder flavor with an often thinner skin.

Beets can be peeled before cooking, but it isn’t necessary. I peel off the tough skin usually found around the top of the beet, closest to the leaves, and just scrub the beet clean before cooking. Following is the recipe that gave beets the nod from me. Until next week, happy gardening.

Grilled Beets

Ingredients

• 4-5 medium sized beets, scrubbed and quartered

• 2 tablespoons olive oil

• 1 tablespoon butter

• 3-4 cloves garlic, peeled and chopped

• Sprigs of fresh herbs, rosemary, oregano and thyme

• Salt and pepper to taste

Directions

Place beets in a saucepan large enough to hold them and cover with water; bring to a boil. Boil for 5 minutes and drain.

Place drained beets in center of a piece of foil large enough to fold over beets and form a packet. Drizzle olive oil over beets and dot with butter. Add remaining ingredients. Fold over foil and crimp the edges so that no liquid can escape.

Place on grill over medium-heat coals. Grill for 40-50 minutes, turning the pack occasionally to prevent burning or sticking, until desired doneness. (Pack can also be put into a 350-degree oven for the same time, turning over during cook time). Enjoy!

— Irland, a member of the Limestone County Master Gardeners, can be reached at kippirland@hotmail.com. For more information on the Limestone County Master Gardeners, visit http://mg.aces.edu/limestone.