Beets: From Seeds to Roasted
August 2, 2011 § 1 Comment
I love me some beets. Love love love.
I know beet love is not a universal thing. I don’t belittle that. There are reasons to not like them. Sometimes there’s a metallic dirt after-taste. They can stain your hands—and cutting boards and dish towels—like you just murdered someone and stored them in the freezer. Then there’s that whole … nah, I’m not gonna go there.
My first beet love was a dish an old roommate would make in summer. Fresh, julienned beets with minced garlic, evoo and balsamic. Had a real nice crunch. Tasty, but only if you’re not dating someone.
Jennifer has an awesome beet soup – that’s my second beet love. It has the kitchen sink in it, too. I don’t want to hold out on you, but when the next beet harvest comes along, it’ll go up on Dainty. That okay?
My daily beet love goes out to the roasted variety. Simple. Delicious. And really quite beautiful.
New to Dainty!
Yeah for new! I’m including growing instructions. Yup, that’s what I said. This urban farmer is going to show that you—yes, you, city kid!— can take some seeds, grow them, and put them on your tasty table.
Growing Beets
What you’ll need: Beet seeds. A patch of soil/dirt, or a big, wide, deep container. Some way to water them.
Step 1: Beets can take cool weather. And hot weather, too. Another reason to love them. Get out in the garden early in spring—Aprilish for New England peeps—to sow your seeds. OR, start some seeds in early- to mid-August (ahem, NOW!).
Step 2: Beets’ big bulbousness develops underground, in case you didn’t know. It helps if your soil (I never called it dirt, but you know what I mean) isn’t rock hard. Is your soil like cement? Then go to the DIY store and buy a bag of “garden soil,” spread it on top of your “dirt,” and dig it in with a shovel or hoe. Sounds like work … it is! Don’t worry, it doesn’t take long.
Step 3: Beet seeds. Never beet “seedlings” because root vegetables (like beets and carrots) don’t like to be moved once they begin to grow. So, get yourself some. There’s all different types. Choose whichever tickles your tastebuds.
Step 4: Sow the seeds according to the seed packet instructions. Here’s a tip: Plant them in several rows maybe 6 in. apart and in a chess board-type pattern. You can squeeze more in the space that way.
Step 5: Water the seeds in … gently. And keep the soil moist as they germinate.
Step 6: Now, you’re going to wait weeks and weeks … watering and even fertilizing with an all-purpose fertilizer (go to the store and ask for it – you’ll get something good). Your seedlings may be too close together. And when that happens, the beets under the ground kind of grow into each other. It’s ok to sacrifice some of the smaller seedlings. If one seedling is too close to another, just pull it up and discard.
Just a warning: If you spot something on your beet leaves that look like random squiggly lines, you’ve got a pest called Leafminer. These little guys tunnel between the top and bottom of the leaf surface. Crazy! They are the bane of my spring garden—because they also love spinach and chard. If you spot a leaf with these markings, remove it … from the entire garden! Put it in the trash. Do not compost. You want these suckers dead and gone far away. You’ll eat those beet tops later … or the chard or the spinach. You don’t want these guys getting to it first, do you? If you are so inclined, look along the squiggly line and you just might be able to spot the white-ish larva. It’s really gross. Okay, on second thought, don’t look.
Step 7: As your beets get bigger—yay, how awesome is that?!—they may push themselves a bit above ground. Just lightly cover with some surrounding soil to keep the beet covered. Don’t want it to get sunburned, right?
Step 8: Harvest! Pull those beets up whenever you want. You can get a good idea of the size by taking your finger and going around the top of the beet under the soil. After a few months you’ll have small beets that will be good for pickling. Three months, and you’ll get a decent beet—the size you’ll see at a market. Don’t go for massive. No one needs massive beets.
Beets! and chard, too.
Step 9: Time to roast!
Roasted Beets
- beets, 3-4
- olive oil
- course salt, pepper
-Set oven to 425F. Cut off a 1 ft. length of aluminum foil, place in a cast iron pan.
-Wash beets. Cut off tops just above beet. Reserve beet tops for … well, you can saute them for pasta or as a side dish …
-Arrange beets on the foil. Glug olive oil on top of each beet – don’t need a whole lot. Sprinkle with salt and a turn of pepper. Fold foil around the beets so they are snug in the packet. You’ll want the moisture to stay inside.
Beets oiled and seasoned
-Slide into the oven. Cook 45-60 minutes, depending on the size of the beets. When are they done? When you can just insert a paring knife deep into its heart.
-When the knife slides in, remove the pan. Let cool until the beets can be handled. Actually, just wait until they are room temp. The skins of beet will be soooo much easier to remove when they are completely cool. And then just rub off the skins! For a cool visual, you can keep the short tops on the beet and rub the rest of the skin away if you want.
Beets, cooling.
What to do next? Store in sealed container in the fridge for 3-4 days. Cube or slice and eat with salads. Goat cheese is in love with beets, too, so be sure to pair them whenever you can.
Naked beets, ready to be sliced or cubed. How beautiful!
Roasted beets are fabulous on a salad.
The Dainty Dot 
I happen to agree with you. I love beets every kind of way. If we eat out and beets are in the dish…I’ll order it.