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.