We were a little haphazard with our winter planting this year.  The weather was off and our greenhouse got infested with slugs (I have since designed a slug-proof greenhouse we will be building this summer!)..  We frantically planted seeds as our seedlings frantically died off.

As a result, somehow microgreens got mixed up with swiss chard, and I ended up thinking beets were swiss chard.  It wasn’t my intention to plant beets.  I don’t like them.  Freakishly red, weird textured, bland tasting.

So I was surprised to see large bulbs on the bottom of my “swiss chard”.  We harvested them, looked up a couple recipes, and decided to roast them in the oven with a light coating of olive oil.

Just pulled from the garden and rinsed.

Close-up!

Separated into bulbs and greens.

We ate the bulbs with malt vinegar.

Roasted bulbs with malt vinegar.

WOW.  Fresh beets do not equal canned beets.  Delectable, sweet, with a texture like a juicy potato.  And not only that, but we ate the greens as well, pan fried with a bit of olive oil and soy sauce.  Delicious!  Tasted very much like swiss chard except sweeter.

Sauteed greens.

I’d highly recommend planting them.  They do well in well-drained soil and are a cool-weather crop.

Oh, and they turn your pee pink.  Double-plus win!

-A

About these ads