Farm Share 101 - Beets
My secret: DO NOT BOIL BEETS Its what our mothers did to make us hate them...(sorry mom)
Prepping Beets for Roasting:
Wash thoroughly, scrubbing off all of the dirt. If you leave dirt on the beets, you will taste it.
Cut off the greens, leaving about half an inch of "top" on the beets.
Next, peel the beets, yes before cooking. This is secret number two and comes from Ina!
Slice the beets at desired thickness, discarding the tops and bottoms.
Toss in olive oil, balsamic vinegar, apple cider vinegar, the options are endless and season as desired.
Roast in a 400 degree oven for 30-45 minutes, depending on desired crispyness.
Note: even when I am trying a new roasted beet recipe, I always follow my easy prep tips, my hands stay cleaner and my beets turn out delicious every time.
Prepping Beets for Freezing:
Several of you asked about freezing beets. Everyone in our family enjoys beets and we go through them so fast, I never have thought to freeze them. But after asking a few trusted resources, Jami's advice and technique won. I look forward to trying her approach this season. If you've had success freezing beets, I would love to know what worked for you!
Bottom line, beets can be delicious as long as they aren't dirty or mushy.
What are your favorite recipes for beets?