I planted beets a long time ago and then sort of forgot about them in the rush of tomatoes and cucumbers and basil and peppers and lettuce and such. But they were patient and sat there waiting for me to remember them!
I washed them off and cut all but an inch of the greens of the beets, saving the greens of course. For the beets themselves, I wrapped in foil and baked an hour or so at 350. The time will vary depending on the size of your beets. Poke them with a knife and make sure they’re soft through. When you unwrap them, you can easily pull the peel off, trim the root and greens ends off, then chop. Top with a bit of butter and salt. Yum!
I sorted through the greens and took out the big tough ones (because they’d been in the garden so long!) The tender greens I cooked like chard, with some garlic and oil, letting them wilt. Served with a few wedges of lemon (also from the yard). Garlic was homegrown too. The more things come from the garden the more I enjoy the meal!
Anyone have some favorite beet recipes to share? Borscht? I have a dozen or so left in the garden. Will be planting more since they were so effortless and easy and are patient!
[…] Roasted Beets – You could also serve some cold beets in this yogurt dressing. […]