It’s time for summer beets!! Whether you love ’em or hate ’em, or maybe just haven’t met the right preparation yet, we’re going to try to find something for everyone here!
To me, beets are sweet and rich, iron-y in the best way, like a rare steak. My favorite way to enjoy them is roasted with a little onion and olive oil, in foil over the grill or on a sheet pan in the oven. Be sure to cut them into pieces that are no more than 1/2″ thick, and that the pieces are as uniform as you can, so that they cook evenly. I like to toss the cut beets in a bowl with olive oil, so that they’re all coated, then dump on sheet pan and sprinkle liberally with salt and pepper.
Now, I can’t do a post on beets without throwing you a little curve ball… beet juice. (that’s beet on the left)
You have questions? I have a few answers.
Q: What do you do with beet juice?
A: Drink it! Diluted, of course (it’s quite intense). I like it with apple cider or just water. Or use in your beet pickling!
Q: What do you do with the pulp?
A: Add to carrot cake or quickbreads, or freeze for use later.
Wms Sonoma: https://www.williams-sonoma.com/recipe/pickled-beets.html
Ball Blue Book: https://www.freshpreserving.com/pickled-beets—ball-auto-canner-recipes-br1448.html