Hopefully, you’re in the majority of our CSA members and love love love your beets. However, if you’re in the small but vocal minority of beet haters (or beet ‘kind of not likers’), then here are a few tips to help you move towards future beet love.
First of all, don’t be prejudiced if the only beets you’ve ever tasted came out of a slimy can. Fresh beets are a different creation entirely.
The beet is composed of two edible parts: the root (of course) and the greens (which are a sibling to chard and can be prepared in the same manner — delicious!). Make sure you enjoy both this week. For best long-term storage, remove greens from beets immediately and store separate in bags in the fridge.
To prepare your beets, begin by scrubbing them clean (no need to peel fresh tender beets) and trimming off the stem and any hairy roots.
We prefer simple preparations in our household. Try chopping your beets into even sized, large chunks (perhaps cut in half or quarters) and steam in a small saucepan until completely tender. I’ve noticed that people tend to undercook beets, which can be tasty but also risks leaving the ‘earthy’ flavor some people find distasteful. Check your beets frequently to avoid cooking into mush, but keeping cooking until they are definitely tender with speared with a paring knife. You can eat steamed beets plain, but we love slice them into smaller chunks and then marinating in a simply vinaigrette. We put beets into a small mason jar for this purpose and then serve straight from the jar. If we don’t eat them all in one sitting, then we just put the lid on and return them to the fridge for later (the oil might slightly congeal in the fridge, but will return to liquid at room temperature).
You can also try eating beets raw. Some people love this; and others find it ‘funny’ tasting (I’m in the latter category, but Casey and my mom swear by raw beets). Grate or chop finely and add to a salad. Enjoy!
