I’m not entirely sure what we did right this season, but the beets have been amazing. Somehow we got our succession planting down with this crop and have had a steady supply for markets since 4th of July.

Red Ace – each of these weigh close to 2 pounds!

I’ve never been a huge fan of beets (I do love the greens, though), but this year we’ve experimented with some different recipes beyond just roasting them. One – beet burgers – came from a customer and these are absolutely delicious. We made extra and put the extra patties in the freezer for a future tasty meal.

We also made beet steaks. Here’s the recipe:

  • 2 large beets
  • 1 medium onion
  • 3 cloves garlic
  • olive oil
  • balsamic vinegar
  • salt and pepper to taste

Chop onion and garlic. Cut the beets into 1/2 inch thick slices. Make an aluminum foil bag and place the beets, olive oil, vinegar, salt and pepper inside. Place aluminum foil bag on the grill for 30 minutes at around 350 degrees. Remove the beets from the bag and grill on high for about 10 minutes on each side. Continue to cook the bag and serve the onions and garlic with the beets.

What’s your favorite way to prepare and eat beets?

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