On Nov 11, 7:56 pm, doofy wrote:
Thanks...Omelet?...whoever gave me the cooking suggestion. Just steamed
the other beet I pulled, with the greens, added some butter. Muy delicioso.

If you decide to get a little more complicated, Try braising the beet
or wet roasting it in a pan, preferably glass (aluminum will react
with the acids). With sliced onions, a couple of splashes of balsamic
or sherry vinegar, depending on the amount of beets. Add some white
or black peppercorns, a bay leaf, a coulple pinches of kosher salt, a
splash of extra virgin olive oil and water to cover about half way up
the beet. Cover with foil and roast at 350F until when a fork pierces
the beet, slides right off. These are so good in salads with goat
cheese and spinach or watercress.

You may be able to harvest more beets if you plan on only letting them
go to a baby size or thinning them out and harvesting some as baby's
and then letting the others go the full season to a larger size.

Let me know if you like it!
Lee