Cook's Illustrated Unframed Print: Beets

Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.

Beets are closely related to chard, which explains why many cooks value the leafy greens in addition to the root. The youngest burgundy shoots of the bull’s blood variety are especially prized since they offer the sweetest greens, so if the beet itself is sold, it’s often of diminutive size. Boasting one of the highest sugar contents of any vegetable, the sweetness of the supermarket staple red beet intensifies with cooking. Despite their red skin, chioggia beets, an Italian heirloom breed, are striped inside. Cooks often shave them thin and serve them raw in salads. golden beets offer a dense, meaty texture. white beets are savory and reminiscent of turnips. Creamy, rich champagne beets have a ­carrot-like sweetness.