Beets are the essence of nutritiously dense veggies, if you ask us!  They taste sweet and earthy.  Many people were turned off by canned beets, which they were force fed as children.  Fresh beets are NO comparison!  The simplest way to enjoy beets is to trim off the tops and the little root end and boil for 7-10 minutes or until soft. Chop up the greens while your beets cook and throw those in for the last minute of cooking.  Small beets can be boiled whole or larger beets can be halved or quartered.  There is no need to spend time peeling them because once they are cooked the skin will just slip right off.  Beets can be enjoyed so many ways though.  Here are a couple of our favorite recipes.

Roasted Root Vegetables~ Talk about simple and delicious!

Ingredients: Beets, Carrots, Onions, Parsnips, and/or potatoes chopped into 1 inch chunks.  Garlic minced.  Mix any combination of root vegetables you like in whatever quantity you like!  Add minced garlic to taste and mix in a couple of tablespoons of olive oil.  Place all vegetables on an oiled baking sheet or pyrex and roast in the oven at 350° for 45 minutes to 1 hour or until soft.  Feel free to add any herbs and/or salt you  might like before baking.  Stir every 15 minutes as you bake the veggies.  Serve as a delicious and filling side dish!


Roasted Beet and Orange Salad~


  • 6 medium beets with or without beet greens attached
  • 2 large oranges
  • 1 small sweet onion, cut through root end into thin wedges
  • 1/3 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated orange peel


Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Enjoy!

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