Monday, October 31, 2016

The Joy Of Beets

Beets are a crop we love to grow here on Crandall Hill. Whether they're planted early in the spring or later in the summer, they thrive in our garden spot.

Detroit Dark Red along with a couple Chioggia in the mix
They were planted mid-summer this year and we've been harvesting for about a month and a half. Today they're all coming out the ground and it's your last chance to buy these certified organic jewels.
Many folks are into juicing and finding fresh beets - let alone certified organic beets - is a chore in this area. Beets are high in fiber and rich in vitamins A & C. Here's a local, convenient source so call today 814-274-8004 to reserve yours.
Beets are high in fiber and rich in vitamins A & C.
I have found they keep well for several months in the refrigerator when they're lightly wrapped and when there's a paper towel to absorb any extra moisure that accumulates.
Here's a recipe to get you started.
Onion Beet Salad
2 1/2 lbs. of whole fresh beets
5 Tb. olive oil
1 large red onion, chipped
1/2 cup balsamic vinegar
1/3 cup red wine vinegar
2 Tb. honey
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper
Scrub beets and place on a large square of aluminum foil. Drizzle with some of the olive oil and turn to coat. Fold foil over beets and seal tightly. Bake in 400-degree oven for about an hour or until tender. Allow beets to cool and the skins will slip off.
Cut beets into cubes and place in large bowl. Add the onion. In separate bowl whisk together the vineyard, honey, salt, basil pepper and rest of the olive oil. Pour over beet mixture and gently toss to coat. Cover and refrigerate for at least an hour, stirring occasionally. Serve with a slotted spoon.

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