From Our Farm
Beets
Beets are colorful root vegetables with an earthy, naturally sweet flavor. The roots can be roasted, boiled, steamed, pickled or added to soups, while the tender leaves and stems are also edible and can be cooked similarly to spinach.
How it compares to Carrots and potatoes
Like carrots and potatoes, beets are firm root vegetables that become tender when cooked. Beets are generally sweeter and earthier than potatoes and have a denser texture than carrots. Their deep-red pigment also colors soups, dressings, cutting boards and sometimes other foods cooked with them.
Storage & handling
- Scrub the roots thoroughly under running water before cooking.
- Beet juice can temporarily stain hands, clothing and cutting boards, so gloves and a washable work surface may be helpful.
- If the greens are attached, remove them before storing because they draw moisture from the roots.
- Do not discard fresh beet greens; wash them carefully and sauté or steam them like spinach.
3 Ways to Cook Beets
Simple Roasted BeetsA basic roasting method that concentrates the beets' natural sweetness and produces a tender side dish.+
Ingredients
- 2 pounds fresh beets
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Vegetable-oil cooking spray or additional oil for the pan
Instructions
- Preheat the oven to 350°F.
- Wash and scrub the beets under running water to remove soil.
- Trim away the stems and thin root ends.
- Cut small beets into halves and larger beets into quarters so the pieces cook evenly.
- Lightly coat a sheet pan with cooking spray or vegetable oil.
- Place the beets in a bowl or reusable container. Add the oil, salt and black pepper, then toss until evenly coated.
- Arrange the beets in a single layer on the prepared sheet pan.
- Roast for approximately 30 minutes, turning the pieces once if desired.
- Check the beets with a fork. Continue roasting for a few more minutes if they are not tender.
- Serve warm, or cool and refrigerate the leftovers within two hours.
Recipe adapted from Mississippi State University Extension
Roasted Beet and Goat Cheese SaladSweet roasted beets, tangy goat cheese, toasted walnuts and fresh greens tossed with a mustard and red-wine vinaigrette.+
Ingredients
- 1 pound beets, about 3 medium
- Olive oil for coating the beets
- Kosher salt and black pepper
- 8 cups torn frisée or other sturdy salad greens
- 3 cups trimmed watercress
- 1/4 cup toasted walnuts, roughly chopped
- 4 ounces goat cheese, sliced or crumbled
- 8 toasted baguette slices, optional
- 1 tablespoon red-wine vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons walnut oil, or additional olive oil
- 1 tablespoon finely minced shallot
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 400°F.
- Trim and scrub the beets, then place them on a large sheet of aluminum foil.
- Drizzle the beets lightly with olive oil and season them with salt and black pepper.
- Seal the foil around the beets to form a packet.
- Roast for approximately 1 hour, or until a knife easily enters the center of each beet.
- Allow the beets to cool enough to handle. Rub away the loosened skins, then cut the beets into wedges or slices.
- Whisk the red-wine vinegar, Dijon mustard, a pinch of salt and black pepper in a small bowl.
- Gradually whisk in the olive oil and walnut oil until the dressing is blended.
- Stir the shallot and thyme into the dressing.
- Place the salad greens, watercress, roasted beets and walnuts in a large bowl.
- Add enough dressing to coat the ingredients lightly and toss carefully.
- Divide the salad among plates, add the goat cheese and serve with toasted baguette slices if desired.
Recipe adapted from Food Network Kitchen
Classic Beet BorschtA hearty Eastern European-inspired soup featuring beets, cabbage, beef and root vegetables with a sweet-and-sour finish.+
Ingredients
- 1 large yellow onion, thinly sliced
- 1 pound boneless beef chuck or stew meat, cut into 1-inch pieces
- 2 teaspoons kosher salt, plus more as needed
- 2 tablespoons olive oil
- 1 can tomato paste, 6 ounces
- 8 cups low-sodium vegetable or chicken broth
- 2 dried bay leaves
- 1 1/4 pounds red beets, peeled and cut into 3/4-inch pieces
- 3 medium carrots, peeled and diced
- 1 large russet potato, peeled and diced
- 1/2 small red cabbage, thinly sliced
- 1/4 cup red-wine vinegar
- 1/4 cup packed light-brown sugar
- Fresh dill for serving
- Sour cream for serving
- Diced cucumber and prepared horseradish, optional
Instructions
- Preheat the oven to 400°F.
- Season the beef with half of the salt.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Brown the beef in a single layer for 2–3 minutes per side, then transfer it to a plate.
- Reduce the heat to medium. Add the sliced onion and cook for about 5 minutes while scraping the browned bits from the bottom of the pot.
- Add the tomato paste and cook for 2–4 minutes, stirring until it darkens slightly.
- Return the beef and its juices to the pot. Add the broth and bay leaves.
- Bring the soup to a boil, reduce it to a gentle simmer and cook for approximately 1 hour, or until the beef is tender.
- While the beef cooks, place the beets, carrots and potato on a sheet pan.
- Toss the vegetables with the remaining tablespoon of olive oil and remaining salt.
- Roast the vegetables for approximately 30 minutes, until browned in places but not completely soft.
- Add the roasted vegetables, sliced cabbage, red-wine vinegar and brown sugar to the soup.
- Simmer for about 15 minutes, or until the cabbage and vegetables are tender.
- Remove and discard the bay leaves. Taste and add more salt, vinegar or sugar if needed.
- Serve the borscht with fresh dill and sour cream. Add cucumber or horseradish if desired.
Recipe adapted from The Kitchn
Want Beets in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Reserve your 12-week farm share for the Twin Cities.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
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