Lately in our CSA shares we have had a nice selection of baby beets and mid size beets. Many people comment they sometimes get stumped on what todo with them. Here are my three go to beet preperations.
1. In a suace pan add 1 inch water 1/4 cup balsamic one clove of garlic and olive oil quarter or half your beets with a sharp knife and toss into pan. Let everything simmer on med high heat for about 20 minutes or until texture starts to soften. Remove lid and let extra water steam off. Quickly the bottom of the pan should have sweet thick beet juice that carmelizes the beet last step toss in some fresh garlic and let the beets cool to room temperture. Add them so salads or as a side dish. Very easy and very good! Top with a creamy cheese if desired. We like goat cheese.
2. I like to use my cheese grater and shred my beets (or any root vegetable) as a topping for most salads and sandwiches. Very easy fast and healthy.
3. Beet Tops: Swiss shard is breed from the beet and honestly I like most beet tops a little bit more. As soon as you get your beets home I hope you are removing the tops! On all root vegetables if the leafy top is still attached please remove ASAP. The leaf is growing from the root and will suck any moisture out of the root to try and live longer. In turn the beet or root will become rubbery. But most tops are delicius and fun to cook with so dont just compost them but follow the directions in step 1. Just cook them for about 5 minutes or throw them on a pizza or into a past dish.