{"id":5203,"date":"2011-06-29T23:55:24","date_gmt":"2011-06-30T05:55:24","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=5203"},"modified":"2019-04-29T23:00:18","modified_gmt":"2019-04-30T03:00:18","slug":"storyboard-beets","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/storyboard-beets\/","title":{"rendered":"Storyboard: Beets"},"content":{"rendered":"

\"Beet<\/a><\/h4>\n

Beets<\/h4>\n

Right now my garden in Louisville, Colorado (just outside of Boulder), is bursting with beets. I planted the common red garden beet and golden yellow beets in my plot. Look out for other hybrids in farmers markets, like the Chiogga beet (aka candy cane), which has rings of red and white flesh. Beets are a root vegetable with generous edible leafy green tops. Beet greens are thick and maintain their texture during braising. They taste mild with a hint of beetiness (tastes like a beet, go figure). Some beets are round, while others are elongated. The flavor of hybrid varieties like Chiogga is sweeter and milder than the intense earthiness and slight bitter character of red beets. According to the Produce Bible, beets contain more sucrose than any other vegetable. This natural sweetness is enhanced by roasting.<\/p>\n

Picking & Purchasing<\/h5>\n

There’s nothing more satisfying than the taste of beets grown in your own garden. The farmers market is a great place to find freshly harvested beets. Beets are available year-round but their most prolific time of year is June through October. Always choose beets with their green tops intact and they should be perky! Larger beets can be bitter and woody in texture, so I go for the smaller ones. Also, beets should feel firm in your hand and have regularly shaped roots. Disfigurement is a sign of poor growing conditions or bolting due to hot summer temperatures, and the flavor of the beet will be compromised.<\/p>\n

How to Store Beets<\/h5>\n

If left attached, the beet greens will leech moisture from the root, so it’s best to remove the greens at home. The Deluxe Food Lover’s Companion suggests leaving an inch of the stem attached to the beets to prevent nutrient and color loss during cooking. Place the beet roots in a plastic bag in the refrigerator for two or three weeks. The beets can be cooked by roasting or boiling without being peeled. This keeps the color from bleeding as much. Also, it’s just plain easier to peel a cooked beet. Seriously. It is. Try it.<\/p>\n

I usually store beet greens in a plastic bag without washing them. When I’m ready to cook the greens I give them a rinse and throw them into a hot pan with olive oil so they sear\/steam. Beet greens will keep in the fridge for two or three days.<\/p>\n

Cookin’ Beets<\/h4>\n

Roast<\/h5>\n

There’s all kinds of ways to cook a beet. If you’ve got the time, roasting will yield the most flavorful results. After roasting beets can be tossed in with dishes like salads, risottos, hummus, curries, pasta dishes, etc. They can be roasted on a sheet pan simply with olive oil, salt and pepper; or in a foil packet with garlic and herbs.<\/p>\n

Bake<\/h5>\n

Slice beets thinly and bake them in the oven for beet chips.<\/p>\n

Boil<\/h5>\n

I enjoy the soft, slippery texture of boiled beets in salads. I also find this method is quicker than roasting which can take 1 1\/2 hours easy. I also like the way salad dressing coats boiled beets. Boiled beets are used in pur\u00e9ed soups as well. I’ve even found a recipe in River Cottage Every Day that uses boiled beets pur\u00e9ed in brownies- think earthy+sweet=good.<\/p>\n

Pickle<\/h5>\n

The brilliant color of beets along with their sweet, spicy pickled flavor is a welcome addition to the charcuterie plate. Add pickled beets to salads and Asian dishes too.<\/p>\n

Flavor Pairing<\/h4>\n

When pairing flavors with beets, think about balance. The sweet and the spicy. Earthy and herbal. Bitter and creamy. The acidity of vinegars and citrus juice cuts through the rich beet flavor. Think about texture too. Nuts add crunch to dishes with soft beets. A salad with crisp greens is a nice foil for roasted beets. Don’t be afraid to exploit the sweet character of beets with cocoa or other dessert spices. Explore and try something new!<\/p>\n

beets + vinegar + rosemary + garlic<\/p>\n

beets love nuts: hazelnuts, walnuts, pine nuts + goat cheese+ sherry vinegar<\/p>\n

fresh herbs & beets are best friends (mint, thyme, oregano, cilantro, chive)<\/p>\n

beets + spices (cumin, coriander, caraway, paprika, cayenne, curry blends, etc.) + yogurt<\/p>\n

beets & ginger are buddies<\/p>\n

spicy horseradish & beets get along great<\/p>\n

beets + shallots + mustard + tarragon<\/p>\n

orange citrus gets along well with beets<\/p>\n

beets + extra virgin olive oil + salt + pepper<\/p>\n

spicy greens like arugula or watercress + beets<\/p>\n

beets + chocolate<\/p>\n

What is your favorite way to prepare beets? Which flavor combinations do you love?<\/h5>\n","protected":false},"excerpt":{"rendered":"

Beets Right now my garden in Louisville, Colorado (just outside of Boulder), is bursting with beets. I planted the common red garden beet and golden yellow beets in my plot. Look out for other hybrids in farmers markets, like the Chiogga beet (aka candy cane), which has rings of red and white flesh. Beets are […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[173,94,92],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/5203"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5203"}],"version-history":[{"count":1,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/5203\/revisions"}],"predecessor-version":[{"id":18651,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/5203\/revisions\/18651"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5203"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}