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

Pinterest – Beet Board

Another Farm Favorite – for fall and winter

Roasted Beets – Preheat Oven to 400 degrees – final cook time varies – 30-60min
fc48b117-d2ba-42ee-a36e-eac5ee7e5bfc.jpegStep 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.
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