Real People Eat Local

Lots of folks know beets are available from local farmers but wonder what they can do with them. This root vegetable is surprisingly easy to prepare and delicious to eat. Rather an ugly duckling raw, beets become a gorgeous addition to any meal when cooked.

Typically grown in spring and fall, beets are easy to store and tolerant of some cold, so they can often still be found fresh at markets as winter begins. Especially popular in Polish, German, Russian and other Northern European dishes, they come in many varieties and colors, including yellow and whitish-pink, but the deep dark red ones are probably the most widely available. Beet greens – especially the smaller, younger, more tender leaves -- are also tasty and nutritious, and can either be sautéed or steamed.

Beets can be roasted, pickled, or puréed into soup (borscht), but they are also fantastic simply boiled. 

Quick & Basic Guidelines: boil beets, slice or dice beets, add sliced or diced onions, add salt & pepper to taste, dress with oil & vinegar, and sprinkle with parsley or dill, fresh or dried. Keep beet greens to steam or sautée with olive oil & garlic.

The Details: The first step in making beet salad is to cut off the greens near the bulb of the beet. Then, wash off the dirt, cover them with water in a pot, and simply wait for them to boil. Depending on the size, simmer the beets for 15 to 30 minutes (or even longer, if they’re really large), until you can easily spear them with a fork. If your beets are various sizes, you can cut up the larger ones to allow for a more even, and shorter, cooking time. After they’re tender, peel them by rubbing them between the palms of your hands. The skins and little tops will come right off. (If they don’t, you probably should have left them in a bit longer.) You can either let them cool first, or run them under cold water while peeling. Artfully cut off the tip and stem so no odd pieces are sticking out. (At this point, you can just eat them with salt and/or butter.)

To make beet salad, simply slice or dice the boiled beets, whichever you prefer. I usually slice the rounds thinly, but if my beets are all different sizes, I try to unify the look by making half inch squares. Kids may prefer the smaller square pieces, or you may want a certain impression to match other foods in the meal. Small amounts of beets can also be placed on top of or next to another salad. Whatever the shape, slice or dice onions in the same way: Small squares of raw onion go well with diced beets, while paper thin rounds of raw onion are nice with the slices. Dress with oil and vinegar, and salt and pepper. Any oil or vinegar can be used, but I prefer olive oil and either balsamic or apple cider vinegar. The ratio of oil to vinegar will vary, depending on the products used, so you really have to keep tasting the mixture while you’re making it. Remember to start with just a little vinegar, however, and only add more in small quantities, tasting all the while to ensure it doesn’t become too sour. Sprinkle with parsley or dill, fresh or dried. (The herb adds for contrasting color as much as flavor.)

To figure out how much to prepare, just assume each adult will eat around three small beets. Children typically eat less than adults, but given the sweetness of beets, some may eat more. Gauge how many beets to buy by the size. Keep in mind that smaller ones will likely be more flavorful and more tender.