Beets

We love beets! But we know some of you may not love them yet. If that's you, we say: beets are well worth reconsidering. They’re incredibly nutritious, sweet-as-candy, versatile, and stunningly beautiful. We love them barbecued, quick pickled, shredded, and so much more! Don’t forget to use the greens like you would chard!

Storage

Chop greens off beets to keep both the greens and the roots crispier. Should store for at least a week in the fridge. You can pickle them or chop them in cubes and freeze to make them last longer as well!

Our recipes

Shredded Beet and Carrot salad: Shred beets and carrots with a cheese grater. Mince garlic and mix in sesame oil, a white vinegar (we like rice vinegar) and salt to taste. Top with Sesame seeds if you want to. 

Barbecued golden beets: this we stumbled across when we were grilling one night at the farm and it was stinkin delicious. Cut the beets into pretty thick rounds, toss them in salt, pepper, and olive oil and throw them straight on the grill. They get smoky, sweet, savory all of the good things.... would be great as a side or on a salad.

Beets L'orange salad with kale Roast Beets at 400 degrees with a little bit of water until they can be easily pierced with a knife. Dress with olive oil, salt and pepper. Meanwhile, massage your kale with olive oil and salt and squeeze half an orange onto the kale. Cut the other half of the orange into slices, cut the roasted beets into cubes, toss the veggies all together with vinegar, green onions, basil and pistachios or some other kind of nut for some extra crunch.

Mark's Beets! - Boil beets for approx. 15-20 minutes, drain and pour cold water over them. Peel skin off and cut roots& tops off. In a sauce pan add apple cider vinegar, sugar, a pinch of salt, and water, stir and add beets, bring to a boil. Simmer for 5 minutes. Chill.Good for 1 month in refrigerator.

Vegetarian Borscht!- We have conveniently been able to compile many of the ingredients for this eastern european fall soup! You will need beets and carrots cut into matchsticks, cabbage cut into bite size pieces, onions and garlic diced and stock. Heat oil in a pan and cook onions, carrots, beets and garlic unitl aromatic and slightly browned. Add cabbage and then add stock. Bring to a boil and simmer for 15 to 20 minutes and then add some more shredded beets (this is a trick from a recipe on Serious Eats. Its supposed to liven up the soup and give some more texture. I also sometimes like to add a can of beans to my borscht for more substance. Garnish with dill and sour cream!