Mixed Beet Bunch, David MacTavish,
Hutchinson Farm, Burlington, ON, July 20,
|Grown at Hutchinson Farm since
the 1980's. Available late June - late October
Love them or hate them. Nothing else that we
grow elicits such disparate opinions; no one ever says,
"oh beets are okay." If you've never eaten beets, maybe
you're a beet lover, waiting to discover the wonderful
world of this classic root vegetable. We love beets,
especially the greens. This classic veggie deserves a
spot in traditional and modern cuisine.
- In season
Late June to end of October.
We grow about four plantings, so the beets you
purchase in September are not from the same patch
as the ones pulled in July. The best greens come
from a young patch: the older the beets, the more
bitter the greens.
- Purchasing tips
Bunched beets: look for crisp green leaves
with similar sized beetroot (for even cooking).
Loose beetroot: the beets should be very firm,
beets with a bit of the stem still attached will
not bleed as much when boiling.
- Storing at
Keep beets refrigerated. Greens should be
used within a few days. Beetroot will keep for a
very long time. Pioneers would store beets in a
pail of sand where they would keep for months.
Should your beetroot get soft, cover in water
Regular purple beets: Pacemaker III, Merlin
Candy Cane: Chioggia Guardsmark (Italian heirloom)
Golden: Touchstone Gold
(the best golden beet)
Beets are often pickled.
Classic Boiled Beets: cut leaves off
beetroot, leaving about a half inch of stem. Wash
beets. Cover unpeeled beets with water in a pot,
and boil until a knife slips easily into the flesh
(just like a baked potato). This will take 30 mins
for small beets, longer for larger beets.
The Great Beet
Secert: Once cooked, under cold water,
use your fingers to remove the outer beet skin -it
slips right off! Serve as a
vegetable side to any meat, with a
bit of butter, salt, pepper. Don't panic if your
urine looks bloody -you're fine, it's just the
Beet Greens: Steam or fry until soft. Serve with
butter, salt and pepper.
Borscht, raw beet julienned salad, beet
More recipes coming...(eventually)!
- Beet Salad
White balsamic vinegar
Salt and pepper
Cooked, cooled, peeled and diced yellow beets
Crumbled goat cheese
Toss arugula with dressing, place in bowl. Toss
beets with dressing, place on top. Crumble cheese
over. That's it.
Ingredients: raw beets (julienned), horseradish,