Giving Beets A Chance

Well, I've found out for myself that it's true what our mamas told us about trying new foods.  If you keep trying it, you might decide you like it.  That's the story with me and beets.  I've always wanted to like them.  They're so pretty and I knew they had to be good for you.  So every year, I would be tempted to buy a small bunch in the store and experiment.  And my taste buds responded with....eh, it's ok.  That's all.  But I've persisted and guess what?  Now, I really, really like beets!  So much so, that I decided to try my hand at growing them in my garden this year.

On the day I planted in the spring, I had some little helpers and couldn't believe it when Abby said, "I love beets.  Let's plant a lot of them."  Well, that just made me smile and I said a special little prayer that these beets would grow.  Because, really, I had no idea what I was doing.  We planted Pronto beets from Seeds of Change that boasted this description on the seed packet, "a true classic that is quick to grow and produces delicious, tender, burgundy red beets."  We planted in March and it took what seemed to be forever to see the green leaves pop through the dirt.  But they grew...

I kept digging around in the dirt, checking to see how things were growing.  And then at the end of June,when I could see the beet starting to poke out of the ground, I pulled some out.  How exciting! They were ready and I was surprised how many beets we got from half of one of my raised beds. 

The first thing I did that evening was roast a few for salads.  I scrubbed them really well,

cut the tops off,

and drizzled them with a little olive oil,

salt and pepper

and then wrapped them in a foil packet.  I oven roasted them at 400 degrees for about 40 minutes, until they were fork tender.

After cooling, the peels slipped off easily.

Fresh lettuce (also from the garden), sliced beets, mandarin oranges, crumbled goat cheese and toasted walnuts- all topped with a balsamic viniagrette dressing made for some good eating.

The next day, after consulting my friend who makes the best pickled beets, I set out to make some of my own.  I was apprehensive that my kitchen would be purple from top to bottom before I finished the job.  As it turned out, it was really only my hands that stained, and I was ok with that.  I cooked them until tender and then peeled them.  Next, I cut them into pieces and put them into a sweet vinegary brine.  Hot jars and lids and a water bath for twenty minutes and I had pickled beets!

I've decided beets are the prettiest jars on the pantry shelf.  I just love them.  

Abby was pretty excited to get her own jar.  Later in the day, she sent me a text on her mom's phone that said, "the beets r soooooooooooo good!!!!!!!!  Thank u sister wray!!"  So, how cute is that?  Thank you Abby for planting lots of beets.  I think we make a good team.  

I'm glad I gave beets a second and third chance.  Okay, maybe it took four times, but I can be persistent when I want to be.  Mamas usually do know best, don't they?