Beets are one of our
all-time favorite foods. They are popping up in CSA boxes now, along with the other root vegetables that populate late winter, but their crimson innards beat starchy potatoes and turnips this time of the year.
Other people around the blogosphere have recently sung the praises of beets more eloquently; you really should check out this post over at MattBites. Are you finding beets in your box or at your market? Here's a few tips and recipes... Hopefully if you're getting beets in your CSA share they are small and tender, with the tops still attached. That's another bonus of beets - two vegetables in one! Our favorite recipes for beets use both the bitter greens and the sweet root.
Beets need to be scrubbed before roasting or cooking, but if roasting, peeling is usually a waste of time. Roast then rub the skin off gently with paper towels. Wear gloves if you want to avoid hot-pink-tinged fingers. You can store uncooked beets in a dark fridge drawer for about 10 days or even longer, depending on freshness. Greens should be used within a couple days.
To use the root and the greens, try our recipe for Roasted Beets and Sautéed Greens with Hazelnuts and Goat Cheese, and our recipe for Beet Box. Keeping with our current theme, you can also try this recipe for Braised Beets. It includes orange juice and it's crazy easy.
What do you like to do with beets? We have beets and desserts on the brain - be on the lookout for a recipe...