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Harvest Beets

Image by Markus Spiske

 

Farm Recipe:

Roasted Beets with Goat Cheese and Walnuts

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Ingredients:

  • 4-6 medium beets, washed and trimmed

  • 2-3 tablespoons olive oil

  • Salt and pepper to taste

  • 1/4 cup crumbled goat cheese

  • 1/4 cup chopped walnuts

  • Fresh parsley or dill for garnish (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).

  2. Wrap each beet individually in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper.

  3. Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.

  4. Remove from the oven and let cool slightly.

  5. Once cool enough to handle, peel the skins off the beets using your fingers or a paper towel.

  6. Slice the roasted beets and arrange them on a serving platter.

  7. Sprinkle crumbled goat cheese and chopped walnuts over the beets.

  8. Garnish with fresh parsley or dill if desired.

  9. Serve warm or at room temperature as a delightful and nutritious farm-to-table dish.

Image by Monika Grabkowska

 

When is it "pick-perfect"?

Harvest beets when they reach about 1.5 to 3 inches in diameter, depending on your preference for size. They should be firm and have a smooth skin. When the beet the beet is starting to peak out of the ground you know if it time to harvest. 

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How to Harvest:

  • Firmly grasp the beet greens (leaves) near the base of the plant.

  • Gently pull upwards to lift the beet from the soil. Beets should come out easily when they are mature.

Storage:

  • Trim the beet greens, leaving about an inch attached to the root.

  • Store unwashed beets in a perforated plastic bag in the refrigerator crisper drawer. They will keep for several weeks.

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