Deborah Madison’s beautiful cookbook, Vegetable Literacy (Ten Speed Press, 2013), has a wonderful section on beets. She writes: “Beet are also full of sugars — think of sugar beets, from which sugar is made — and these two qualities, the earthy and the sweet, oppose one another and confuse the mouth. At least I’m convinced this is so. I’ve long believed that acid in the form of citrus juices or good vinegars make a bridge between these elements and unites them in a way that makes beets much more likable.”
Beets are such a versatile vegetable! We grow gold, red, and Chioggia (candy stripe) beets. All have a sweet, earthy taste, though gold and Chioggia are a tad sweeter and Chioggia are a little milder (and won’t stain!). Beet roots can be eaten raw or cooked (roasted, boiled, steamed, and more). Roasting takes the longest but will yield the most flavorful and sweetest results.
Beet greens are edible too; they’re like a heartier, thicker chard. We recommend separating the roots from the leaves before storing both in bags in your refrigerator.
