Golden Beets

It’s a shame that there aren’t more beet lovers out there!  Each year we get excited to see them poking through the ground, only to spy their rainbow of colors as we harvest them.  From red ace, to chiogga, to golden and candy stripes – beets are magically delicious!

At Oleana and Sofra they roast them and blend with greek yogurt, lemon juice, dill, garlic and black pepper to make beet tzatziki… to die for!  What about pickling some, grilling, roasting, or even just shaving raw over a summer salad?

Chiogga Beets

Beets, goat cheese and arugula salads are a great balance of sweetness, earth, spiciness (from the arugula), tang and a fresh crunch.

Have you thought about a cold, summer borscht?  In Poland they fill pierogies with this tasty root.  In New Zealand they always add a slab to the top of their favorite burger.  In the Ukraine they serve a beet salad with pickles, carrots, and peas with fresh onion.

Sometimes we like to slice them thinly and roast in a hot oven until they are just a bit toasty on the edges.  A bit of the water evaporates and the sugars caramelize… sprinkle those babies with a touch of sea sale for a salty-sweet side that is pretty darn amazing!

What are you doing with your beets?