Beets…the gift that keeps on giving

Beets are a superstar in edible gardens. They grow rather fast, are cold tolerant, come in many cool colors, and have 2 edible portions, the leaves and the root. Most people are familiar with eating the root portion.

In this photo I am gently picking a large beet leaf to sauté with some garlic for dinner.
Just snap or snip the leaf stem just above the beet root. Don’t worry, your friendly beet will keep popping out new leaves. Just don’t pick too many from each beet at once.
When your beet root reaches a desired size then you can pick the whole thing. Just don’t throw away the leaves and stems!

Finally, a quick easy way to roast beet root is to wash and scrub the root portion and then place in a piece of foil wrap. Drizzle with olive oil and seal the foil wrap around it. Roast in the oven at 400 degrees farenheit for 20 minutes. Check it by sticking with a sharp knife or cake tester to see if tender. It will continue to cook a bit as it cools. Really large beets roast faster if you halve or quarter them.

3 thoughts on “Beets…the gift that keeps on giving

  1. Reblogged this on and commented:

    A repost of a November 2013 highlight of beets. These beauties come in so many varieties and are so easy to grow. You can even plant seeds right now and get beets by late summer to early fall.

    As you’ll read in this post, beets are a true gift of the garden. My daughter calls them “the candy of the garden”.

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