What I mean is I am all about them, as in I love beets. Fresh beets, that is. I grew up eating (or pushing around the plate to make it look like I ate them) canned beets. I hate canned beets. It wasn’t until last year that I grew some beets for the first time in my life. To be honest, I grew them for the greens. Mainly the young greens to add to salads and such. Of course, harvesting young beet greens never happened last year. So…the beets grew into full sized beets. Ok. I harvested them and gave them to my mom. She did her magic. Asked if I wanted some. I usually refuse beets…again, having grown up on the canned yuckies, I was reluctant to try any beet…but I was curious about the thing I grew. They. were. outstanding. So…now I love (fresh) beets. I want the soil to dry out some so I can plant more. Here is a photo of yesterday’s harvest. Only about 6 tiny golden beets were leftover from this collection. Fine by me…I will enjoy the root and the greens myself!
So, as the title tells, the lower stack of beets are Chioggia, delightful beets that have a white flesh with red concentric rings. This beet is also known as the “candy cane” beet. It is an heirloom beet from Italy. The beets next are Red Ace beets. These beets grow fast, but they stay sweet and tender.
As this photo’s title implies, the view from this end of the wash table shows the stack of Golden beets and Bull’s Blood beets. The golden beets keep their color even when cooked and have a sweet taste. The Bull’s Blood beets have an intense dark purple leaf and root. The leaves are the chosen ones (especially baby leaves) for salad mixes. The beets are delicious, too.
The leaves from all beet varieties are delicious steamed, sauteed or braised. Add a little vinegar and fresh dill then you will have magic along with the beet roots themselves. They are full of vitamins, minerals and antioxidants. Glad that I have changed my opinion, and I cannot wait to grow more!