Grungy-Looking Roots: Beets!

Hello Readers!!

Beet plants in the field! (Click image ti make larger)

One of the joys of farming is that during the warm months you’ll be able to harvest something almost daily. We are beginning to move into the stage of the growing season where we can actually do this and the first thing we’ve been able to harvest are beets.

 Beets are an often overlooked food packed full of flavor, nutrients, and disease fighting antioxidants underneath their rugged exterior. These root crops are one of the best sources of folate and betanine that work together to lower your blood levels of homocysteine, reducing                                                                                 you’re risk of heart disease.

Beets can be eaten raw or cooked. For a simple single-serving beet salad, wash and peel one beet, and then grate it with the widest blade of a cheese grater. Toss the shaved beet with 1 tablespoon of olive oil and the juice of half a lemon.

Grungy-:Looking Roots (Click image to make larger)

You may run into the problem of having too many beets (Is this really even a problem?).  Generally speaking, beets will keep in the refrigerator for up to two weeks. If storing beets in the refrigerator, keep them in a plastic bag and do not wash them ahead of time.

Another option is to pickle your beets! Through pickling, you can enjoy these delicious vegetables in the winter. I recently pickled my beets and it was very simple. The recipe is below:

Ingredients for Canning Pickled Beets:

3tsp-pickling spice (mustard seed, allspice, coriander, cloves, red pepper, bay leaf)

2 ½ cups- white vinegar

1 cup- water

1 cup-granulated sugar

10 cups- prepared beets (boiled peeled, sliced)

Directions for Canning Pickled Beets:

  1.       Prepare canner, jars, and lids.

  2.       Put the pickling spice in cheesecloth, creating a spice bag.

  3.       Combine the following into a large stainless steel pan:

a.       Vinegar

b.      Water

c.       Sugar

d.      Spice bag

  4.       Bring to boil over medium heat stirring until the sugar is dissolved.

  5.       Reduce the heat and boil for 15 more minutes.

  6.       Remove the spice bag

  7.       Add the beets to the mixture and return to a boil.

  8.       Remove beets from mixture with a slotted spoon and put into jars. Leave ½ inch of room at top of jar.

  9.       Ladle the hot pickling liquid into each jar, making sure the beets are covered. Remove air bubbles (with a rubber spatula) and add more liquid if necessary. Again, leave at least ½ inch of head space at top of the jar.

  10.   Wipe the rim of each jar and place a lid and band on each.

  11.   Put the jars in the canner and place lid on top.

  12.   Make sure the jars are completely covered with water by at least 1 inch. 

Jarred Beets: (Click image to make larger)

  13.   Bring to a boil and process for 30 minutes.

  14.   Remove canner lid and let cool for 5 minutes. 

  15.   Remove the jars and let cool before storing.

Be adventurous, try new foods and remember; you can’t judge a book…or a vegetable…by its cover.

-Agroecology Education Farm Staff