Chefs who turn plates into artworks and a dining public eager for healthier fare have found common ground in the beet.

Enjoy in moderation

Experts like award-winning author Doctor Joseph Mercola say beets－like everything else－should be consumed in moderation, since they contain high amounts of sugar as well as carbohydrates.

(One cup of raw beets has 58 calories and 13 grams of carbohydrates. A cup of beet juice is usually around 100 calories and 25 grams of carbohydrates, because of the way it is processed.)

Despite these caveats, Mercola says beet roots have always been included on his most recommended vegetables list.

"Although beets have the highest sugar content of all vegetables, most people can safely eat beet roots a few times a week (and their greens in unlimited quantities), enjoying not only their sweet, earthy flavor but also their powerhouse nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification.

"Beet greens are equally, if not more, nutritious with nutrients that may strengthen your immune system, support brain and bone health (potentially helping to ward off Alzheimer's disease and osteoporosis), and more," he notes on his website.

"Try adding beet roots raw to salads or as part of your vegetable juice; beet greens can be sauteed with spinach or Swiss chard."

Especially since the advent of molecular cuisine, of course, professional chefs are getting much more out of beets. They come pureed and even powdered, crisped and caramelized, sweet and sour.