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Beets are Delicious - Recipes and Ideas

Beets are part of the share this week at Hope CSA/Hawkin's Farm.  Photo credit Zach Hawkins

Beets are one of those vegetables that I didn't grow up eating or even acknowledging.  Unless you count the pickled beet rings that my grandma would put out on the condiment tray at every holiday meal.  I'm not even sure what they tasted like, as far as the school-aged me was concerned they were merely decorative.

Two years ago I put up a post entitled:

Recipes, Ideas and Inspiration for Beets

At the time I was working on figuring out how to enjoy beets. I am happy to report that I now like beets and I'm excited to see them on the CSA harvest list for the week.  It wasn't so much that I didn't like them, as I had no idea what to do with them.  Perhaps you're in the same kettle?  How do you like your beets? Keep reading for my favorite ways to eat them.

Currently the Hawkin's Family Farm Co-op is harvesting some beautiful beets.  They are growing four kinds this year 'Red Ace', 'Chioggia', 'Golden' and 'Bull's Blood'.  Zach Hawkins, tells me: 

The Red Ace is a good all-around beet.  It grows quickly, and stays sweet and tender even as it gets a little bigger and older.  The golden beets have a mild, sweet flavor and a pretty color.  They're probably my favorite, in part, because they're a bit difficult to get to germinate...so it's kind of like a challenge.  The Chioggia beets are an Italian heirloom variety with distinctive candy cane or bullseye striping in the roots.  The Bull's Blood produces really beautiful greens, and is often grown for salad mixes.  It also has striping in the root.

Beet tops as salad greens?  I haven't tried that yet.  I imagine the younger the green the more tender it will be. 


Here are my favorite ways to eat the beets:

Butternut Beet Soup, this would be more of a fall recipe if we weren't still able to get stored winter squash from River Ridge Farm!

Panamanian Beet and Potato Salad, is another fun way to enjoy beets.  This is a typical party food in Panama.  It's also a great one to bring to potlucks and BBQs.  

This is one of my favorite beet recipes: Roasted Beets, Peaches and Goat Cheese Salad with a Citrus Pecan Dressing.  I posted the recipe earlier this week. The tart flavor of the peaches marries the earthy flavor of the beet and they really compliment each other well.  Although this isn't looking to be a good peach year.  Many of the orchards in north east Indiana got hit by frost right as the trees were blooming.  Perhaps we'll be able to get some good ones from Michigan.  

We've also taken to grilling beets as a side with burgers.  Simply peal and then slice into half inch thick coins.  Toss with olive oil, sprinkle with salt and grill over medium heat for 8-10 minutes per side.

I've been working on this post for a week!  It took me so long because of her.  She's a good problem to have.

This post is part of Simple Lives Thursday #103

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