And the Beet goes on...

Sep 24, 2009

by Farmer Rosie

When I tell people how I love growing beets one of the most common responses is “what do you do with them?”. Perhaps they are thinking of those soggy slices of beets that come out of a can, stain everything they touch, and are pickled to a pucker.

I just roast them. Yes, it is really just that easy.
Scrub them up.
Slice off the greens, (but keep them and use them in stir fry), cut them into bite size chunks. Drizzle olive oil, add some freshly picked rosemary, and ground pepper.
Roast at 400 for about 25 minutes until al dente, (can I use that word for beets?). Sprinkle with quality sea salt and eat. They are delicious hot, warm and cold.

Go the extra step to gourmet stardom and add fresh goat cheese from Herron Hill Dairy in Home, WA. and toasted walnuts. Serve atop fresh arugula. Viola!

Let me know if the food channel calls!