If you are a glass-half-full kind of person, our beet harvest was great. If you are a glass-half-empty kind of person, then it pretty much sucked.
What happened was that each beet seed actually contains as many as eight little beet plants waiting to happen. We didn’t really understand that, didn’t thin them enough and ended up with fantastic, lush beet greens, but nothing at all in the root department.
Observe the only three actual beetROOTS we managed to harvest
If that doesn’t give you an idea, how about this comparison with our largest beetroot, and a golden beet from Restoration Farm (our CSA).
But, the three little beetlets were very tasty…me, Pedro and Myrna each got a bite and what we got, we liked.
However, let’s go to the issue of the LARGE Golden Beets. We got a nice bunch from the farm and while I love my other recipes: with beet greens and orange, or with goat cheese, I wanted something new and easy. The beauty of beets is that you can roast them ahead (preferably in the cool of the evening) and make the dish a couple of days later. This was light yet satisfying and quite effortless. Pretty too!
2 Tbs extra virgin olive oil
3 cloves garlic, minced
1 Tbs finely chopped parsley
Salt and freshly ground pepper
Slice the beets into rounds, between ¼ – and ½ -inch thick. Heat olive oil in a sauté pan over medium heat until loose and fragrant. Add garlic. When garlic begins to sizzle, slide in the beets and stir gently to cover. Cook for about five minutes, just to heat beets through. Sprinkle the parsley, salt and pepper over, cook for one more minute and serve.
*Beets are easy to roast. Preheat oven to 425°. Wrap unpeeled beets (with about an inch of stem) individually loosely in foil and roast for about an hour, until a fork goes through foil and beet easily. Allow to cool and then peel.