golden and chioggia beets, roasted then sliced, ready to go on a spring salad.  Above image from getty images.

golden and chioggia beets, roasted then sliced, ready to go on a spring salad.

Above image from getty images.

Varieties grown: Detroit Dark Red, Early Wonder, Guardsmark Chioggia, Touchstone Gold, 3 Root Grex

Harvested at their peak, beets are tender root vegetables that are flavorful and incredibly versatile. We try to harvest them as bunches with their greens attached (bonus food!). In the fall we often harvest a lot at a time for storage, and that’s when you would get them without their greens. We grow beets that are all different colors, not just red! Some people find that beets taste too earthy for them, these folks often appreciate golden and chioggia beets, as their flavor is more mild.

How to use them:

  • Chopped and roasted alone or with other root vegetables

  • Roasted whole, then sliced and served on salad or sandwiches

  • Grated raw into all types of salads

  • Lactofermented with rosemary and other herbs

  • Pickled with vinegar, sugar and spices; then canned for the winter

  • Juiced alone or with other vegetables

  • Grated as a base for your favorite veggie burgers, or anywhere grated carrots are used

  • Used to make chocolate beet cake

  • Saute the greens for a delicious alternative to spinach or swiss chard

  • Cook the greens and/or roots into soups, not limited to borscht