I’ve been growing Detroit Dark Red Beets for over ten years and each spring I am still amazed by their hardiness and how good they taste after a long winter.
I did not grow up in a home where beets were grown or even eaten for that matter. I guess Pap and Granny didn’t like beets.
It was only after I was a mother with a family of my own that I discovered I loved the taste of beets and decided to try my hand at growing them. Many people say beets taste like dirt…and they sort of do.
Years ago Miss Cindy shared her trick of rinsing the dirt off the beets and boiling them with the skin on to eat. The skins slip right off once the beets are cooked.
I love to pickle beets so that we can enjoy them all through the year, but the easiest way to enjoy them is to roast them in the oven. Sometimes I drizzle the beet with olive oil, season, and wrap it in foil before roasting. Other times I quarter them and toss with olive oil and other vegetables before roasting.
Beets are one of the best vegetables to grow in an effort to provide healthy food for yourself and your family because you can eat the beet and the leaves above it as well. Beet leaves can be eaten in the same manner as Kale or Spinach leaves and are very tasty.
Here’s my favorite beet recipes.