The Beet Goes On

By Jill Melton / Photography By Jill Melton | Last Updated March 27, 2015
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"These taste like dirt," my daughter exclaimed the first time she tasted a fresh beet from our new CSA. She was right, these ruby colored root vegetables do taste like the earth they come from, but in an addictive way.

I never ate beets growing up. No one ever cooked them. They came pickled in the can, which was not very appealing, especially to kids. But today, we've found the way to bring out the best in beets. Roasted. Tossed in the oven in foil, and roasted until tender, the skins rub off effortlessly. 

Wheat Berry Salad with Roasted Beets, Kale and Chèvre

Wheat Berry Salad with Roasted beets, Kale and Chevre
Roasted beets are paired with wheat berries, nuts, cheese, greens and a splash of vinegar. There isn't a more satisfying salad around. Even better, it's vegetarian, high in fiber, vitamins A and C and...

Roasted Beet and Arugula Salad

The sweetness of roasted beets is perfectly balanced by spicy arugula, nutty Parmesan cheese and tart dried cherries.

Spring Carrot & Beet Salad with Goat Cheese

A delicious salad with equal parts vibrant color and wonderful texture.

Eggs Baked on a Bed of Garlicky Braised Beet Greens

eggs baked on beet greens
If you don’t have beet greens handy, make this easy, light supper dish with kale, Swiss chard, collards, mustard greens, or turnip greens. Serve with some good crusty bread, and dinner’s done....

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