Farm Share 101 - Beets

I married a man who loves beets. Early on he tried to convince me to eat beets saying, "Women need more iron." Then I had a physical in which my doctor told me I am in the very small percentage of American women who does not have an iron deficiency. Ha! Take that husband. Fast forward nearly eight years of marriage and almost that many getting an annual CSA and now I love beets. Here is what I learned that made me love 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?

1 comment:

  1. I will definitely be trying your way of roasting soon . . . it's annoying to roast in the skin and try to peel them without dying my hands and everything else pink!



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