Harvest Recipes


Written by Cricket

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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.


About the author


Welcome to my blog! I’m Cricket (yes, my parents named me that!) and I’m a natural homesteader. Growing up in rural Idaho with a garden, a horse, and lots of canned food, I like to bring those sensibilities to my suburban home in Phoenix, Arizona. Add a little dose of cottage garden flavor and permaculture tendencies, and you’ll see why GardenVariety.Life is a reflection of everything I do.

I truly enjoy sharing the skills that promote a meaningful and practical connection to our gardens and environment. Because so many residents of the metro phoenix area are transplants, I find that the area’s unique desert climate is often misunderstood and underestimated in terms of what is possible. That’s where the fun begins. Arizona is a burgeoning permaculture haven with homesteading written all over it, and there is nothing I enjoy more than encouraging others to jump in and give it a try.