The Beauty of Beets

[boggybranch]

This is my first year growing beets. Believe it or not, in 57 years....I have NEVER tasted a beet of any kind. Have done pretty well growing them for my first attemp, but have, absolutely, no idea how to "prepare" them. Just got this article in email. Would love to know some good tasting ways of cooking them from any of you beet lovers.


http://www.organicgardening.com/fea...010_05_19-_-growingatoz-_-beauty_of_the_beets

 

[digitS']

DW doesn't appreciate the beauty of beets but she will cook them for me ! They "bleed" into the plate, and I guess that's what offends her. Well, they are purple . . . I can't see the problem.

Beets are about my favorite veggie. Are yours still at the tiny stage where they need thinning, Boggy?

The beet seed is enclosed in a capsule that contains several seeds. Almost for sure, they will need thinning. The process yields that favorite veggie - baby beets !

The beet plant can be eaten at any stage of growth. Very small plants cook quickly but right up to marble-size, you can cook and eat the root, stems, leaves, and all.

As the plant matures, you may want to leave the bulb in the ground and harvest a few leaves off each plant. The stem becomes rather coarse as the plant grows older. At some point, I lose interest in the root, somewhat. Oh, it's sweet but that's about it, to my tastes.

Even those plants with marble-sized roots can cook evenly enuf just moved from the colander into a hot skillet. We usually use margarine but, of course, bacon is a good way to start. You may need a little water to toss in if they need a few extra minutes cooking time. The tiny ones will cook in just a minute!

You can splash some apple cider vinegar on 'em but that's about the extent of the best way for me to enjoy baby beets .

Steve

 

[journey11]

Beets are possibly my favorite garden vegetable (so hard to pick just one). I grow Detroit dark reds, and they are still sweet and tender, even if you let them get as big as a softball. I always use the greens (and stems) too. They are always tender. Baby beets and greens I'll wash and cook together. I like larger beets baked, as well as boiled. I saute or steam my greens with a little chicken broth. I like the greens in omelets too. And I could eat a whole jar of pickled beets myself in one sitting! I've finally gotten my husband to where he not only likes them, but loves them too!

When preparing your beets, be sure you leave the tip roots on and leave at least 1" of stem with the beet. If you don't, they will bleed out all of the wonderful nutrients. When they're done cooking, run them under cold water to easily slip the skins off, then slice. You can bake them in a foil covered casserole dish with just a little water in the bottom to create steam. You'll keep the most color and nutrients that way. Bake like you would a potato.

I can't help but love a veggie so pretty and purple! :rainbow-sun

 

[Greenthumb18]

Beets are good i like them in salads. Try cooking them in the oven, better in my opinion than boiling water. For ones that don't bleed so much try the italian heirloom Chioggia, their pretty too when cut open with their bull's eye pattern.
I even use the beet greens too, sauteed in olive oil and maybe some garlic or onions they taste great!

 

[boggybranch]

DW doesn't appreciate the beauty of beets but she will cook them for me ! They "bleed" into the plate, and I guess that's what offends her. Well, they are purple . . . I can't see the problem.

Beets are about my favorite veggie. Are yours still at the tiny stage where they need thinning, Boggy?

The beet seed is enclosed in a capsule that contains several seeds. Almost for sure, they will need thinning. The process yields that favorite veggie - baby beets !

The beet plant can be eaten at any stage of growth. Very small plants cook quickly but right up to marble-size, you can cook and eat the root, stems, leaves, and all.

As the plant matures, you may want to leave the bulb in the ground and harvest a few leaves off each plant. The stem becomes rather coarse as the plant grows older. At some point, I lose interest in the root, somewhat. Oh, it's sweet but that's about it, to my tastes.

Even those plants with marble-sized roots can cook evenly enuf just moved from the colander into a hot skillet. We usually use margarine but, of course, bacon is a good way to start. You may need a little water to toss in if they need a few extra minutes cooking time. The tiny ones will cook in just a minute!

You can splash some apple cider vinegar on 'em but that's about the extent of the best way for me to enjoy baby beets .

Steve

Here's a picture of one of them....

 

[ninnymary]

I love golden beets! I peel them and chop them up into large pieces. I season with salt, black pepper, and drizzle them with alittle olive oil. I then roast them in a 400 degree oven till soft. This is what I do to alot of my vegetables.

I sometimes make a medley with different vegtables such as potatoes, carrots, egg plant, yams, and beets.

I also like to roast them whole and then slice them to use in salads.

 

[digitS']

Can't beat that beet, Boggy !

Don't throw away the leaves unless they are shot with bug damage!

Just cook them as greens and prepare the roots, separately.

If you like the greens, you may want to try Perpetual Spinach. I realize that they are closely related to chard but I like 'em better !

Steve

 

[Natalie]

This is my first year growing beets. Can someone tell me what size they should be to start thinning and any methods or tricks to not breaking them?

 

[lesa]

Boggy- that beet looks perfect!!!! Good for you! If you cook them up with a little butter and salt and pepper- I think you will be very pleased. If you have a bumper crop, they are very easy to blanch, peel and freeze.

Natalie, I wait until the greens are big enough to be eaten. Kind of subjective, I guess. If they are really crowded, I pick enough to make them less crowded. You can always thin in the future if you feel you haven't made enough room. Mine grow beautifully and I keep them pretty crowded. They push their way and grow anyway! Hard to keep nature from doing it's thing! Happy Gardening and enjoy those beets- it will be several months before I join you!

 

[digitS']

You can thin beets when they are any size at all !

Of course, it is nice if you have enuf at the end of the process for a serving, or 2 - like Lesa said.

I took a picture of my Red Ace beets this afternoon but they are so small it's difficult to see them amongst the pebbles. Still there are 2 rows about 35 feet long so they won't need to be very large before I can get a hat-full to bring in to the kitchen !

Steve

edit: Oh, breaking! Pull the plant you are taking out horizontally. That way, you can "extract" it from the group without as much danger of uprooting its neighbors. It works better for me than pulling it straight up. Is that what you are talking about Natalie, thinning without disrupting the other plants?