Beets

Beets

Root Vegetables

Variety: Touchstone Gold, Boro Red
The beets that we grow tend to thrive with neglect. If we try to tend to them more delicately, germination is poor or they don’t develop well. Whatever the reason, both varieties are delicious and versatile. The Boro Red has a classic earthy flavor while Touchstone Gold is on the sweeter side. The greens are also delicious on both varieties so give them a try before you throw them into the compost.

Recipes

Basic Roasted Beets

This recipe forms the basis of many other beet recipes and are delicious by themselves or simply dressed with salt, pepper, fresh thyme and some olive oil. This was provided by farm volunteer Dan Glowinsky.

Ingredients:

  • 1 bunch of beets
  • 2 tablespoons olive oil
  • 4 sprigs of fresh thyme
  • salt and pepper

Steps:

  • Preheat oven to 350 degrees (temp. not critical)
  • Cut off beet tops leaving a couple inches of the stem.
  • Scrub the beets and place in a large mixing bowl.
  • Season with salt, pepper, and one or two thyme sprigs. Drizzle with olive oil and toss to coat.
  • Wrap each beet (or a couple if they are small) in foil making sure to double fold the ends so there is no leakage.
  • Roast for 1 hour or until tender (time will vary based on size of beets).
  • Peel beets when cool enough to handle and they are ready to eat or use in another recipe.

Moroccan Beet Salad

This is a simple salad based on a recipe from Chef Joan Nathan.

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Citrusy Beets

The combination of beets and citrus is spectacular. This is one of my favorites from Mollie Katzen. For a stronger flavor, use roasted beets.

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