The beets just were not happening for me. I had them tucked in a few places. Mixing it up to see if they would do well in one area as opposed to another. I planted them from seed and from seedlings I bought at the nursery and the results were pretty varied. I got ONE that was acceptable to sell in a market and a few others that looked like specialty “baby” beets and tasted good. I have to make room for something else so they have to go.
Here are my lessons learned from beet farming (using the word “farming” loosley”).
1) You have to thin them or they won’t grow.
2) The organic seeds are more productive than those which are not organic.
3) Bull’s Blood Beets do not do well in my garden.
4) If you let them stay in the ground too long they get fibrous and bitter. Yuck!
5) Smaller beets do not taste better than larger beets if they have been in the ground too long.
Case in point and a recpie:
Beet & Shrip Salad with Goats Cheese
- Remove tops and root ends from fresh beets.
- Cut larger beets into quarters, smaller beets in halves.
- Place in steamer basket and pot on stove top and steam for 30 min.
- Remove beets and rinse with cold water to stop the cooking process.
- Chill the beets until they are easy to handle and then remove the skins.
- Place skinned beets in a bowl with 2 tablespoons of olive oil and 6 tablespoons of red wine or balsamic vinegar. Add salt and pepper to taste. This will serve as your dressing and as a flavoring for the beets.
- Add the beet/dressing mixture to greens like arugula (from my garden below) and toss to dress.
- Cook shelled, de-veined shimp in olive oil, salt and pepper and place on top of beets and greens while they are still warm.
- Crumble goats cheese over the top and serve.