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Old 07-18-2013, 04:39 PM   #1
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Default How to Grow Beets (And What to Do with Them Once You've Harvested!)

How to Grow Beets (And What to Do with Them Once You've Harvested!)

TLC "How to Grow Beets (And What to Do with Them Once You've Harvested!)"
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When people ask me about easy crops that require little space and can take some shade, I always recommend beets. They're a true two-fer: you can harvest the greens to eat raw in salads or add to soups and stir-fries, then you can harvest the beet root. But I always get this look, the look that says "yeah, great. But what do I DO with beets?"

Stay with me. We'll talk growing and eating beets...
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Old 07-30-2013, 12:19 PM   #2
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My friend put cooked refrigerated chopped beets in a salad. Delicious! I love cooked beets too.
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Old 07-30-2013, 12:55 PM   #3
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We love beets. We eat them roasted, boiled, or pickled. They are so sweet and go well with carrots, onions, fennel, turnips, and other good roasting veggies. Wrap them in foil with herbs and butter and bake them. If you are roasting a chicken, add them to the bottom of the roasting pan with your potatoes, carrots and other veggies you like.

My mom being of eastern European descent loves beets. I make borscht on occasion, both the hot and chilled varieties.
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Old 01-30-2014, 09:55 AM   #4
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I was told you can plant beet seeds outside early. I bought a package of beet seeds and it says plant after all danger of frost. So should I wait until Mothers day in May to plant them or can I plant them earlier?

Linrose, I would like to try wrapping them in foil with herbs and butter and baking them. That sounds really good.
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Old 01-30-2014, 09:09 PM   #5
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Originally Posted by EllenW View Post
Linrose, I would like to try wrapping them in foil with herbs and butter and baking them. That sounds really good.
That does sound good! Maybe I should consider growing beets this year.
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Old 01-31-2014, 07:52 AM   #6
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I really like the golden beets rather then the red to use in a vegetable soup with sweet white miso. The golden beets give the soup a sweet golden color and flavor.

I also like the fact that it's a twofer vegetable, I make sure when I buy them from the supermarket they come with fresh top greens. These I water sauté or sauté with a little coconut oil and onions.

It helps to preserve the greens freshness if when you purchase a bunch of beets you cut off the tops immediately and store separately. You do have to use the greens quickly after purchase.

Beets are supposed to be good for your blood.


I think I might try to plant some beet seeds in pots this year.

linrose, how do you make borscht?
I have not been able to make a borscht to my taste yet.
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Old 01-31-2014, 10:33 AM   #7
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I found out that I can plant beet seeds outside here in zone 6 in the beginning of March. I was told to mix some sand with the soil for root vegetables.
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Last edited by EllenW; 01-31-2014 at 10:33 AM. Reason: speilling
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Old 02-01-2014, 09:44 AM   #8
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Beets are great for juicing with a couple of carrots, a red sweet pepper, a sweet potato, a couple of apples, an orange (skin removed), and a clove of garlic. The juicer removes all of the pulp, and one is left with a sweet, nutritious, easy to digest meal!!!
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Old 02-01-2014, 10:03 AM   #9
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wow that sounds good jack
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Old 02-01-2014, 10:24 AM   #10
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There are so many variations of borscht but the kind I like is with lots of added vegetables. Traditional borscht is make with beef broth but I use either vegetable broth or water. Use any or all of the veggies in the recipe but make sure you use beets (of course!) onion, potatoes and cabbage. Without the potatoes and cabbage you just have beet soup! Tomatoes or tomato paste also are recommended.

Sour cream and dill round out the flavor profile. Some add caraway seed as a garnish but I don't care for it. This recipe makes 10 servings.

2 medium onions, minced
1/2 stick of butter
2 pounds beets, chopped
2 medium purple turnips, chopped
1 medium celery root, chopped (can substitute celery)
2 large parsnips, chopped (can substitute carrots)
2 16 oz. cans chopped tomatoes and liquid or 4 tbsp. tomato paste
1 bay leaf
1 tbsp. brown sugar
2 tsp. salt
6 peppercorns
1/2 cup red wine vinegar
3 quarts broth (traditionally beef but use what you like)
1 pound potatoes, shredded
1 small green cabbage, shredded
1 Polish sausage cut into slices (optional)
2 cups sour cream
1 small bunch dill

In a stock pot saute onions in butter until translucent. Stir in the beets, turnips, celery root, parsnips, tomatoes, bay, sugar, salt, peppercorns, vinegar and 2 cups of broth. Bring to a boil, cover and reduce heat and simmer 30 minutes. Add remaining broth and potatoes, cook 15 minutes. Add cabbage and cook 15 minutes. Add sausage if desired and cook an additional 15 minutes.

Serve with sour cream and dill. Can be made ahead and freezes well.
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