How to Make the Most of That Early Beet Harvest – GWC Mag

Beets are one of those wonderful plants that can go in the ground early in the growing season, and within a couple of months, those roots will be coming out of the ground. They can be planted again in the summer and then again in the fall. In other words, beets are a great addition to the garden mix.

Many small-scale gardeners love to plant a good harvest in the spring so that the space will be open for summer crops later on. Suddenly, just as things start to heat up, a huge number of beets are ready to come out of the ground, and it’s time to get creative.

Beets are sometimes an unsung hero amongst root vegetables. They are wonderfully tasty and versatile, and there are tons of ways to prepare them both traditionally and creatively. So, whether it’s saving them for later or devouring them fresh, here’s how to make the most of that early beet harvest.

Pickle Them

Pickled beets are a winner and something that far too few people enjoy. To pickle them, they should be boiled first, after which they are easy to peel. They can be sliced or diced and put into sweetened vinegar (2 cups of white vinegar to ½ cup of sugar). Lots of people like to add dill, garlic, and other flavors.

Make Beet Sashimi

For a fresh and fun dish to make for a build-your-own type gathering, beets (the roots and the stems) fit into sushi rolls nicely, and beetroots can be sliced very thinly to make superb plant-based sashimi. The flavor is even better if the thinly sliced beets are marinated overnight.

Eat the Greens

Beets and chard are the same species of plant, with some varieties having bigger roots and the other fuller leaves. Nevertheless, beet greens are superb and can be used the same way as chard. Sow beet seeds densely and thin them out for an early harvest of greens.

Try Beet Burgers

For those in the know about homemade plant-based burgers, beets are the secret ingredient that provides serious texture to help those burgers feel firm and “meaty”. They are usually shredded and tossed into the mix with whatever legume and grains are going to make the patties. Beets also add some quality nutrition.

Roast Your Beets

Like most root vegetables, beets are fantastic when roasted, and because they have lots of natural sugar in them, they caramelize magnificently. This can be done with just oil and salt and served as is, or there are great recipes using roasted beets for delicious salads and other savory dishes.

Can’t Beat Beet Chips

While chips are by and large relegated to potatoes and corn, sometimes sweet potatoes, there are lots of other great vegetables for making chips. Beets are amongst the best. We love the crunch. We love the salt. We just need to make them a bit healthier. They should be sliced up thinly, patted to remove a little moisture, then roasted in some olive oil with a pinch of salt and pepper.

Drink Kvass

Keen fermenters may already know about kvass. It is a fermented beet drink that provides all sorts of health benefits, including those much sought-after probiotics. It’s fairly easy to make, requiring nothing more than diced beets, salt, water, and time. The juice from the process is a sweet drink, and the remaining beets are tasty to eat.

Grill Them

Again, the sugar in beets makes them a real treat when caramelized, so tossing them on a hot grill can provide some serious reward. Since that beet harvest is coming on right about the same time the weather is calling us outside, they can be a perfect centerpiece for a plant-based barbecue gathering.

Smoothie Those Beets

Sweet, earthy, and crazy nutritious, beets are an ideal ingredient for green smoothies and can even work in fruit ones. These are a wonderful way to celebrate all those delicious spring vegetables arriving in abundance. It’s also very good for you, too.

Beets are probably underutilized in most cuisines, and it’s a shame because they are easy to grow, uniquely tasty, and especially nutritious. This spring might be the right time to give beets another try.

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