Beets

Pacific Northwest author Tom Robbins described beets as “the most intense of vegetables.” Certainly, these hearty roots store well in the field through the seasons and are available most months of the year in the CSA. Beets are usually boiled or roasted and peeled of their tough skin before eating. They are frequently sliced, cubed or diced and add an earthy and sweet flavor to the plate. Beet’s deep red color will run into other items on a plate, turning soup red or staining their frequent companion feta cheese, so they are added with care with this tendency in mind. Here’s some healthful inspiration from the Mayo Clinic for basic preparations and a few recipes that we’ve featured over the years.