Beets are a beautiful plant, with abundant, colorful tops and bulbous roots, rich in color. Like most root vegetables, they are high in fiber and minerals. Here is today's harvest from my garden.
Beets are super easy to grow from seed. They are an early crop, best sowed in early spring. Just make sure you thin them when they are about 2-3 inches tall or they will crowd each other and not grow to the size you want. Harvest in about 45-60 days. Rinse well before bringing into your kitchen. Subterranean veggies need a little extra attention for food safety. Then tear off the tops and wash them thoroughly again under running water, rubbing or brushing off any soil. No need to remove the skins, enjoy them just like a potato skin. After you trim the tops you end up with this:
Slice thinly, discarding the top and the root end - kids love to see this part as your fingers turn pink! Toss with olive oil, minced garlic and salt and pepper. Place in a single layer on a sheet pan. This is a step I learned from my chef friend, that veggies must be in a single layer to roast and caramelize, rather than to steam and get soggy.
Roast at 375 degrees for about 15-20 minutes, until soft in the middle and lightly browned at the edges.
Think about My Plate - you started with a healthy veg now add a Protein, and a grain and fruit for dessert and there is dinner!