Hi guys! it’s Anna.
The boots are out, warm sweaters are on (75F in SD now…Burrrrrr), and we are surrounded by pumpkin flavored everything. This can mean only one thing: Fall is here. But Fall isn’t just for the pumpkins. It’s also the season of turnips, potatoes, persimmons, cabbage and BEETS. ::Insert corny beet jokes here::
In the past, I’ve been inclined to buy canned beets or prepackaged beets because they are so easy and convenient, but les-bi-onest they don’t quite taste as good as fresh beets. With beets now in season, I’ve decided to hone my mad beet skills (hah). It’s JUST like boiling potatoes! It takes about 10 mins of prep and 4 easy steps! Now we have no excuse for avoiding fresh beets! You can boil them in a pot or cook them in the oven (see step #4).
1. Remove stem & butt
*Tip: Don’t waste those beet leaves! They’re great sautéed addition to pasta sauce and filled with plenty of good nutrients.
3. Cut into quarters
4. Boil for 20-30 minutes or until easily pierced. OR, Hanalei coats them with olive oil and throws them in the oven, 375 degrees for 45 mins.
*Tip: Add a splash of vinegar to help those beets retain their color.
Now go forth and make happy beets!