- Category: Salad
- Scrub the beets gently.
- Cut all but 2 inches of the stems off (even the stems are edible! One blogger recommends adding them to pasta or stew or pickling them!)
- Boil the beets until a fork can slip into them easily (Joy of Cooking says 30-40 minutes for young beets and an hour or so for older ones).
- On a plate slip the skin off and cut the beet however you like it. It will turn the water and anything it touches in your kitchen reddish purple, so cut the beets on a glass plate.
My next step was to add the beets to a salad. This recipe, which called for the perfect balance of sweet candied walnuts, savory goat cheese, and sweet and earthy beets and baby greens, made a delicious salad and has been one I’ve served to guests and brought to friends houses numerous times. And have beets to thank for teaching me how a new vegetable can add new recipes and procedures to my repertoire.
Liked that recipe? Try another! Garden Harvest Slaw Wrap from Weaver’s Orchard, one of our vendors!