Beets Two Ways

After harvesting our beets earlier this week, we prepped them for dinner. Slicing each kind was such a joy, because of all the chioggia's pretty bright pink rings in their centres, the golden colouring of the Golden Detroit beet, and the dark purple of the Cylindra. Very rarely have we the joy of eating such colourful food!

First, we washed our beets along with the carrots we picked, and dried them on paper towels.

Then we cut our Chioggia and Golden Detroit beets up and placed them in an oven dish with the carrots.

We put the Cylindra beets in a separate dish because they would have discoloured the other vegetables.


We dressed the beets and carrots very simply, with just some salt and pepper and some olive oil drizzled over top. We also added a sprig of rosemary to each for some extra flavour. Then we popped them in a 350 degree Fahrenheit oven until they were roasted and tender, about an hour to an hour and a half.

They came out looking delicious, like this......


Adding some freshly chopped parsley over the carrots is a good idea, especially if you have it growing in your backyard as we do.

Of course, we saved the beet tops, since you can eat those too. Simply saute them in a wok, with 3 garlic cloves, 1 small onion, approximately 2 tbsp olive oil, about 1 to 2 tbsp balsamic vinegar, and season with salt and pepper. Leave them on until they are tender and wilted. We found these almost more tasty than Swiss Chard, but the balsamic vinegar might have had something to do with that, since that's an ingredient we don't use when cooking Swiss Chard.


Jennifer