In the spring and early summer we harvest beets in bunches with their leafy tops. They are small, tender and come with wonderful edible greens. During the fall & winter you will receive larger beets without tops in your share for storage.
- Cut off stems one inch from the crown
- Refrigerate the unwashed beet roots
- Summer beets will stay in good condition for 2-3 weeks
- Wash and spin greens and place in a plastic bag in the refrigerator
- Greens are best when eaten within 3 days
- Raw beets can be grated into a salad
- Scrub the beet clean, no need to peel
- Bake the beets to enhance their natural sweetness. Slice the washed and unpeeled beets into ¼ inch thick slices. Arrange slices on a lightly oiled baking pan and season with thyme or tarragon. Add a small amount of water or apple juice and cover with foil. Put in 350° oven for 25 minutes until fork-tender
- Beets can also steamed and boiled. Scrub beets clean but leave skins on until after cooking to minimize color and flavor loss. Run whole, cooked beets under cold water and rub off the skins. 1 ½ inch beets take 30 minutes to cook in steam and 15-20 minutes in boiling water. Serve whole, sliced or grated.
- Toss grated beets with grated carrots, apples, oil and vinegar dressing. A touch of plain yogurt makes for a wonderful color transformation.
- The greens can be steamed, sautéd, and mixed with pasta with cheese.