I’ve been patiently waiting for our garden tour to be over so that we could harvest the beets. They were so beautiful in the wicking beds that I had to leave them there for people to admire. Now that their moment in the limelight is over, we are going to relish every bit of them. I love beets!
I love how pretty the leaves are, but I already have too many greens to deal with in the garden, so I’m going to do something special with them.
I trim the lovely red stalks from the leaves and roast them with olive oil and salt. Delicious!
The leaves are dehydrated and pulverized into a green powder to add to smoothies and baked goods. They don’t really impart a flavor, but definitely bump the nutritional value of whatever they go into.
Make sure to remove as much stem as possible before dehydrating because it is fibrous and takes longer to dry.
As far as the beetroot is concerned, I roast all of them at the same time, wrapped in foil with skins on, at 350 degrees for up to an hour. Then I can savor them whole or add them to recipes all week long. My favorite way to eat beets is with a drizzle of olive oil and balsamic vinegar. Goat cheese and whatever herbs are in the garden bump it up to the next level.
