Member Chris Phillips is here to help with beets as well! Get inspired with the below -
Our fall shares will include beets. Novelist Tom Robbins calls beets “the most intense of vegetables.” Perhaps because many of us don’t eat beets all that often, we don’t have a go-to approach for getting them on the dinner table or in the salad bowl. Beets can be confounding.
I suggest simply roasting them. The Kitchn has a simple guide to wrapping beets in foil and roasting them. If you’re not afraid of a little beet “blood” (it is almost Halloween after all), you could just thinly slice your beets and toss them in a salad or use them as dippers for hummus.
Don’t throw away the green tops of your beets. You can cook down beet greens as you would kale. I like to eat sauteed beet greens on top of toast with some ricotta.
I can’t resist leaving you with a bit more of Tom Robbins on beets: “The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized . . .” I love that even as we slide past the peak of vegetable season in the northeast, these rubies are waiting for us.
