Well, beets of at least two colors: traditional deep red-purple, and golden. I keep reading about the beets that alternate red and white, so they appear in lovely circular stripes when sliced, but have not located any at the farmer’s markets yet. But I had a beautiful little bunch of deep reddish beets in my CSA bag, and then, at the opening of the Wednesday Farmer’s Market in Eagles Mere, I found some good-sized golden beets. I really like plain roasted beets, either hot as a side dish, or sliced cold onto a salad. And since it has been so cold here, I’ve had them hot.
And then another benefit to beets that I really should appreciate is beet greens. But you can tell by that “should” that I really don’t. I’ never had them growing up, and I dont’ know how to cook them well. There were some beautiful ones on the golden beets, but I had no interesting recipes with me, or ingredients to make them interesting. I will try to carry them home with me, but fear they will not survive the trip well. I will eventually try cooking some….
Lonely, lovely, neglected beet greens:
Recipe: Roasted Beets: Trim off beet tops and greens and any roots. Wash beets carefully. Wrap in foil (keep edges facing up, sometimes juice drips out) and place in a 400-degree oven until tender, approximately 40 – 60 minutes. (depends on size of beet). Let cool for 5-10 minutes, then slip off beet skins – they should come off easily with just a little loosening. Eat hot, cool and slice for salads, or wrap and store in refrigerator for several days.