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Beets are an underappreciated vegetable. They are easy to grow, reliable, versatile and delicious. They can be grown from spring through fall, and even overwintered to be enjoyed the next spring. Normally grown for their sweet roots, the greens are also delicious and can be eaten raw in a salad or sauteed. Add in a rainbow of colors, most are deep red, but some are yellow, white, and even candy cane striped, and you have a fun and exciting garden staple.
I love roasted beets, where the sweetness is concentrated and the earthy flavor disappears. Roasted beets are excellent hot from the oven or chilled and in a salad. They are wonderful sliced thinly and grilled into crispy chips, or layered with onions, balsamic vinegar, olive oil and salt in a tinfoil packet and grilled until beginning to brown. And there’s always the traditional beet soup, borsht. They can be preserved as pickled beets or even made into a nutritious beverage, beet kvass.
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