Chatelaine Kitchen

Skip to the beet

Cooked beets.jpg beet.jpg market beets.jpg

Farmer’s markets are full of great seasonal and local produce these days. And I’ve been heading straight for those unusual beet varieties. Check out what I picked up yesterday.   From left to right here are their names: Candy cane: They have a pinkish-coloured skin and are pink and cream-striped on the inside (these ones don’t happen to be as striped as some). Taunus: dark purply red with sort of an elongated shape. Bull’s blood: average-sized with dark purple leaves. Lutz green leaf: they’re on the small side with green and pink stalks stems.  They all cook up the same as the beets that you might find more commonly in the grocery store: those are usually red ace. Except watch out for the lil’ ones, they cook much faster. If you’re looking for a great recipe, I suggest our Warm beet salad. It’s a vinaigrette style beet recipe that’s simple and not overpowering in flavour so the beets get to be the star.

You’ll find it at en.chatelaine.com/applications/recipe/article.jsp?recipeId=5544

My quick beet tip: don’t trash those lovely green beet tops. Just chop them and add to a stir-fry. They add serious flavour. Do you like beets as much as I do? What’s your favourite way to eat them?

FILED UNDER: