Hello Farm-ily!
My first encounter with beets was a segment in a plastic lunchroom tray, filled with dark diced beets, soft from a can and swimming in fuchsia juice. It’s little wonder I didn’t revisit that particular veggie for decades! Childhood beet stories like mine seem to be common, even among farmers. These little red roots have a unique “love it or hate it” flavor; they often get a bad rap. Like so many things in life, however, context is everything. Beets roasted with rosemary, nestled with tangy goat cheese inside phyllo dough, are an entirely different experience than the commercially canned variety- and definitely an experience you shouldn’t miss.
Beets are a particular type of veggie called a “taproot”. Carrots are other familiar members of the same group. A taproot is simply a large main central root as opposed to the network of fibers common to other plants. Dandelions are another pesky example; the reason you must remove the roots to prevent them from recurring in the same place is because that hardy central root will give rise to a new flower! These plants all use taproots to store energy in the form of carbohydrates, meaning their flavor is often mildly sweet. This is true across all cultivars, from white sugar beets to the peppermint-striped Chioggia heirloom variety.
Beyond their natural sugars, beets are also rich in fiber, vitamins, and chemical compounds that may regulate blood pressure and reduce recovery times after exertion. Their antioxidants are especially protective of brain and eye function. With all that nutrition packed in, it’s worth the time play with the signature combination of earthy and sweet flavors that make beets so special. Goat cheese and beets are popular dance partners for a reason: it’s a blend of sweetness and acidity, creamy and crunchy, in each well-balanced bite. The slight bitterness and natural oils from nuts are equally delicious pairings. Fennel brings out beets’ earthy side in savory dishes. Balsamic vinegar, dijon mustard, and citrus juices all offset the sweetness of beets without straying into the canned and pickled beet territory of the 1980s.
I will readily confess that in the years since that cafeteria lunch, I’ve become a vocal member of the beet fan club. Nowadays, I even appreciate the beauty of the seeds, with their silvery, spiny shapes like crumbs from an oyster shell. Give me a roasted beet, and I’ll give you delicious dinner… or dip… or even dessert! Part of the fun of CSA is the adventure of new tastes. If beets haven’t made it to your list of favorites yet, one of these recipes may change your mind:
- An Easy Veggie Bowl with Roasted Beets, Lentils, and Ricotta
- A Lightly Lemony Beet and Chickpea Pasta, or a Hearty Mushroom Beet Bolognese
- Beet Cumin Fritters
- Classic Borscht... with a bit of bacon.
- Beet Cake with Cream Cheese Frosting. Trust me on this one!
Eat Well and Be Well,
Ashley, Collin, John, Lex, Alexandra, James, Rory, Gabe, and the hens, hogs, and dogs
P.S. - Finn has instituted a new dress code... he calls it "Farm Fancy"
