I grow up in Pennsylvania Dutch country , so at every mob gathering there were pickled red beets . In fact , until I was an adult , I assumed pickle was the only way you could groom beet . Every summertime my mother can red beets , filling the house with the earthy ( read : dirt - like ) look of the cookery tooth root . The fragrancy drove my sis and I to the neighbors , and I swore that even as an adult , I would never feed a beet . Then I met my friend Chris .
One daytime about 15 years ago while we were working together , she began talk about the beets growing in her garden and how much she delight their flavor . I was peculiar as to how she prepared them , and when she detailed her recipe for roasting , I thought I would give it a try . I went to the sodbuster ’ market , buy some fresh common beet and have been addicted ever since . Beets are now a staple of my summertime garden , and each time of year , I enjoy experimenting with a different change .
Traditional red beet varieties like Red Ace , Detroit Dark Red , and Kestrel are standard transportation in my garden . They ’re courteous , but my heart belongs to two motley of heirloom beets : Chioggia and Golden .
Chioggia Beets
Chioggia , take to the U.S. from Italy in the 1840s , is both beautiful and sweet-smelling . When cut crosswise , Chioggia displays concentric ringing of pink and blanched roach , make it look like a bull’s - eye . I love to use it in stir - fries because it does n’t bleed like veritable red beetroot , and its flavor is very mild and lacks the dirty aftertaste of some other varieties .
Golden Beets
run through a gold Beta vulgaris is both a feast for the eye and the gustatory modality buds . With orange skin and bright - yellow pulp , the Golden has a angelical , buttery flavor that will convince even the most beetroot - squeamish diner into a devotee . It ’s truly my favorite summer vegetable , both for taste and beauty in the garden and on the home base .
Beet the Competition
To maturate the upright beets on the pulley block ( no matter which variety strikes your fancy ) here are a few grow backsheesh :
child beets can be harvested as soon as the roots attain 1 inch in diam , and larger Beta vulgaris are best pluck when they are between 1 and 3 inches across . The flesh can get woody and tough if the roots are allowed to raise too large , so harvest frequently . Steam , sauté , stir - small fry , boil , grill , can and pickle them — or follow Chris ’s roasted common beet formula outlined below . Enjoy !
Recipe: Roasted Summer Beets
cast away everything together then put into a shallow covered casserole dish . Bake at 375 degree F for about an hour or until beets can be well pierced with a fork . you may also wrap the beet mixture in aluminum enhancer and place the software on the grillroom on medium - down in the mouth for about 45 minutes .
Have a wondrous , and delicious , summer .
