|About 2 inches across - perfect for harvest!|
|Freshly picked beets!|
I like to pick my beets when they are no more than 2 inches across. Larger beets are tough and take too long to cook.
|Sweet Potato Bed, beets are on the outsides|
You can eat beets raw, steamed or roasted. If you scrub the skin, you can eat the skin on cooked beets, but I usually remove it after cooking.
My favorite way to eat beets is roasted. I rinse the dirt off the beets, remove the stems and the long root and place the beets on heavy-duty aluminum foil. I drizzle them with olive oil. (The olive oil is totally optional, but I love the flavor it gives. Plus if you want to use your beets in a salad, you can use the beet infused olive oil in your dressing!) I seal up the foil packet, and roast the beets in a 400 degree oven. Test after 25 minutes (longer if you have large beets) by sticking a fork in the beets. The fork should slide right in. Take them out of the oven and let them cool a minute, packet opened. Take a paper towel and rub the beet skins - they will slide right off. You can also remove the skin wearing food grade plastic gloves. If you do it bare handed, be warned - you will have beet red fingers for a while.
The roasted beets can be eaten as is or in a salad. I enjoy them both ways. In either case, the taste of beets improves when paired with a soft white cheese, such as goat cheese and a toasted nut, such as walnuts. That was how I served my beets on my Monday menu.
Steamed Fresh Emerite Pole Beans
Baby Bella Mushrooms Sauteed with Shallots and Parsley
Roasted Beets with Goat Cheese and Walnuts