Beets

Beets were never a favorite when I was growing up. We'd get jars of them and put them on salads, that red, vinegary liquid staining the plate. Yuck. But, when you become a vegetarian, you have to expand you palate. And, after I started growing beets, I learned to like them.

My favorite way to prepare beets is to roast them in the oven. A little salt and olive oil and some other root veggies like carrots and potatoes and you have the entree for a great meal. I eat the roasted veggies hot, maybe with some cheese, but I also like to let them cool a bit and put them on a bed of lettuce for a warm beet salad. Goat cheese goes great with that salad.

Lots of people ask me how you know when to harvest beets. Most root vegetables (radishes, carrots and beets) will crown when they start to mature. From the picture above, you can see the top of the beet emerging from the dirt. That is the best time to harvest your beets. You might pull some beets up earlier if you like smaller baby beets.

The other key to successful beet growing is thinning the crop. This is always an issue with beginner gardeners because they don't want to "waste" plants. But it is necessary if you want good beets. And I have a way for you to not waste a single plant

Plant your beet seeds in early spring (April here in Rhode Island). Water every day to ensure they sprout. Keep watering at least once a week until you have healthy plants with leaves at least six inches high. At that point pull out the smaller plants and leave one strong beet plant every three of four inches. Don't worry if you have a couple of plants close together, but remember, the idea here is to give the root (the part you cook) room to grow.

Now take all those thinnings, wash them well (you won't believe how much dirt they collect) and toss them with some lettuce in your salad. Or, if they are a little bigger, lightly sautee them in a skillet with some olive oil and garlic. Add some salt and chili powder if you like. By using the thinnings in a meal, nothing goes to waste!