Beets

Versatile

Beets are very versatile. They can be served baked, steamed, pickled, and even raw. There are many, many varieties to choose from so don't be afraid to experiment a little until you find one that suits you.

Note: We have a page for beet greens as well.

Roasted Beets

1-1/2 pounds medium red beets
3 Tbsp extra virgin olive oil
1 Tbsp minced fresh garlic
Salt and pepper to taste

Preheat the oven to 375° F. Peel and quarter the beets. Arrange the beets in a single layer in a small baking dish. Sprinkle the oil over the beets then add the garlic, salt, and pepper. Stir it all up then bake unil tender, about half an hour. Serve hot.

Beet & Fruit Salad

1 1/2 pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - cored, peeled and sliced
1 Tbsp olive oil
1 Tbsp raspberry vinegar
1/2 tsp white sugar
1/4 teaspoon salt
1 clove minced garlic

Wash the beets and the greens. Shred the greens and set aside. Put the beet roots in a large saucepan and cover with water. Bring to a boil then reduce heat and simmer for 15 to 20 minutes or until tender. Drain and cool.

Trim and peel the beet roots. Cut them into wedges. Next, peel the oranges and divide them up into sections. Put them into a bowl along with the beet root wedges and the apple slices.

In a separate bowl, whisk the olive oil, vinegar, sugar, the salt, and the garlic. Pour this over the beets & fruit and gently mix it all up.

Divide the shredded greens between 4 plates. Spoon the mixture we just made over the greens and serve.