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Mainly known for it's edible taproot, the beet has been a staple crop for cultures around the world for ages. Many varieties of beets are cultivated around the world but the most common around here are red and gold. Red beets are used as coloring in everything from tomato paste to ice cream.



  • Boiled

  • Roasted

  • Pickled

Roasted Beets

  • 6 fresh beets or as many as desired

  • 1 tablespoon olive oil about 1 tablespoon for every 4-6 beets

  • salt and pepper to taste

Preheat oven to 375°F. Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper. Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover). Roast the foil package for 1 hour or until beets are tender when poked with a fork. Using rubber gloves or paper towels, rub the beets and the skins will just slide right off. Serve warm with butter or chilled in salads.

Beet Risotto

  • 7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water

  • 4 tablespoons unsalted butter

  • 1/4 cup extra-virgin olive oil

  • 1 large sweet onion, finely chopped

  • 2 large beets (12 ounces each), peeled and coarsely shredded

  • 3 cups arborio rice (1 1/4 pounds)

  • 6 ounces young pecorino cheese, freshly grated (1 1/2 cups)

  • 2 teaspoons poppy seeds, plus more for garnish


In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.

Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.

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