In Season: Beets

Summer, fall and winter

What are some of the foods that are always in your refrigerator? Milk, eggs, a head of lettuce? I’ve got those, but what I also have are beets. I know, I know, you’re probably saying to yourself, “That’s pretty specific.” And it is, but this vegetable is also extremely versatile.

I always seem to have a bunch of beets from the farmer’s market, and now that fall is here and the impending climate of winter is on its way, I’m glad that I do. Beets are typically a cellared vegetable, meaning that like many other root vegetables, they keep well in a cool, dry place. They are available most of the year, so it’s a good thing that I like them.

In the summer and early fall, when I buy the beets with their greens still attached, I eat those too. They are hearty in texture but mild in flavor, and packed with beneficial nutrients. As the growing cycle rolls on, it becomes harder to find these beets with their greens still attached, but make no mind. I roast the beets, peel them, and eat them in a variety of different ways.

Here are a few ways to eat them: Sauté the roasted beets with a splash of balsamic vinegar. Brown some butter, pour it over the beets, and sprinkle with poppy seeds. Grate a roasted beet and add it to soup for an instant borscht. The possibilities are endless, and roasted beets last quite a while in the refrigerator.

Roasted Beets

Beets
Aluminum foil

Preheat the oven to 425 degrees Fahrenheit.

Clean and trim your beets. You should have about an inch at both the stem and the root end. Bundle them in foil packages. Depending on the size of the beets, you will have anywhere from 2 to 4 beets per packet. Place packets on a baking sheet, and roast for 45 minutes to an hour. Beets are done roasting when a knife can be cleanly inserted into the vegetable.

Remove from the oven, open packet and let cool slightly. Beets should slip smoothly from their skin. It helps to do this in the kitchen sink, under running water. Eat immediately, or keep in the refrigerator for a later use.

What’s your favorite way to eat beets? Chime in below!

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