We picked the last of our beets, for this season anyway. We have more growing for the fall. I don’t remember the variety because they were seeds I bought 6 years ago and never expected to be viable anyway. A nice surprise that they really came in! This variety is striped and the colors range from pale to deep orange/pink. They’re lovely. 🙂
Besides lacto-fermenting them, I love to just simply roast beets, which is what I demonstrate in this week’s free video (above). Then I toss them in extra virgin olive oil, sea salt and pepper. And garlic, usually. Beets are a great addition to any salad, either as wedges or diced up finely. Or they can be the salad if you toss them with thinly sliced onions, goat cheese and mint. Or many other salads as well. I often put a few wedges of chilled beets next to fish, chicken or a sandwich.
How To Roast Beets
Cut off greens. (Feed to animals, braise or otherwise make use of them.)
Scrub beets pretty well.
Put on a baking tray or roaster.
Bake for about an hour at 350 degrees Fahrenheit, or until tender.
Remove from heat.
Let cool until touchable.
Rub off the skin.
Cut into wedges, either quarters or eighths, depending on beet size.
Toss with extra virgin olive oil, and season with sea salt and pepper to taste.
Serve gently warm or chill.
How do you like to eat beets?
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