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Beets

Facts:

Beets are eaten either boiled, or roasted as a cooked vegetable. They are also eaten raw,
shredded into salads.

The green, leafy portion of the beet is also edible. Beet tops can be added to salads or sauted, a taste and texture similar to spinach.

A traditional Pennsylvania Dutch dish is pickled beet egg. Hard-boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour.

Beets are high in many vitamins and minerals, potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. Beets also serve as a cleanse to the body. They are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer.

Prep Tips:

Rinse and scrub the dirt, trim the stems one inch long (otherwise the color will bleed when they are cooked.)and trim the dangling roots. Place them in a pot and just barely cover with cold water. Bring to a boil and simmer until tender (approximately 25-40 minutes, less, depending on size.) Drain; allow to cool to room temperature. With a paring knife, slip off the skins, slice, chop, or leave whole.

Storage Tips:

Place beets in a plastic bag in refrigerator for 4-6 weeks.

Harvest Season:

May & June
October - December

Farm Recipe:

HARVARD BEETS

2 cups of cooked diced beets
5 T red wine vinegar
2 t cornstarch
fresh pepper to taste
1/2 cup sugar
1/4 cup orange juice
1/2 t salt
1 T butter

Combine the sugar, vinegar, orange juice, cornstarch, salt, and pepper in a heavy sauce. Whisk well and bring to a boil over medium heat, whisking constantly until mixture is clear and thick (approx. 4-5 min.). Whisk in the butter, pour the sauce over the beets, and toss. Serve hot or at room temperature. May be refrigerated and warmed to room temp for make ahead prep.

Beet Greens with Pasta

1 bunch beet greens (remove stems) – chop into pieces
1 whole bulb garlic (5-6 cloves)-sliced
2 T sesame oil
3 T tahini (sesame butter or peanut butter)
1/2 t salt
Sauté until greens are wilted
Toss with:
1/2 c Thai peanut sauce
2 c cooked pasta-—your choice

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