Storage – If not using within a few days, store roots and tops separately
Warning!! – Beets can stain – fingers, counters, cutting boards -please be prepared
Farm Favorite – Swedish Beet Salad
Another Farm Favorite – for fall and winter
Roasted Beets – Preheat Oven to 400 degrees – final cook time varies – 30-60min
Step 1 : scrub beets, partially boil approx 15min until a bit tender poke with knife to check, drain and place in bowl of cold water, allow to cool enough to touch, peel beets in the bowl, skins should remove easily – if boiled long enough
Step 2: slice , dice, chunk up the beets and place into covered cassarole dish (cast iron dutch oven works great) smaller pieces will cook faster, add a tablespoon or two of butter, a bit of salt, a pinch or two of thyme – fresh or dry
Step 3: check doneness and stir every 10 min or so , beets should start to darken and roast – taste them and cook until desired carmelizing is complete.
Braised whole baby beets –
- 3 Tbsp butter (or plant-based butter)
- 1 3/4 lbs beets or whole baby beets with their greens (scrubbed & washed well and patted dry)
- 2 cups fresh chicken broth or roasted chicken stock (or Vegetable Broth)
- 1 Tbsp fresh thyme (optional)
- 2 Tbsp cider vinegar
Melt butter in a skillet over a moderate flame. When it froths, add thyme and neatly place beet thinnings into the skillet so that all the root tips rest in one direction and the greens in the other. Sear in butter until the greens are wilted. (May have to use tongs to flip depending on pan size-we did) .Pour two cups broth into the skillet, cover, and simmer until roots become tender – about ten minutes (up to 15 for some larger roots-flip if not covered completely after 5-7minutes.)
Turn off the heat and transfer the beets to a serving dish using tongs. For best presentation, lay the beets together so that all the beetroots rest at one end of the serving dish with the greens resting at the other. Sprinkle to dress with cider vinegar or four thieves vinegar.