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Harvest Beets
Farm Recipe:
Roasted Beets with Goat Cheese and Walnuts
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Ingredients:
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4-6 medium beets, washed and trimmed
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2-3 tablespoons olive oil
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Salt and pepper to taste
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1/4 cup crumbled goat cheese
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1/4 cup chopped walnuts
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Fresh parsley or dill for garnish (optional)
Instructions:
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Preheat your oven to 400°F (200°C).
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Wrap each beet individually in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper.
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Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
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Remove from the oven and let cool slightly.
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Once cool enough to handle, peel the skins off the beets using your fingers or a paper towel.
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Slice the roasted beets and arrange them on a serving platter.
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Sprinkle crumbled goat cheese and chopped walnuts over the beets.
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Garnish with fresh parsley or dill if desired.
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Serve warm or at room temperature as a delightful and nutritious farm-to-table dish.
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:
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Firmly grasp the beet greens (leaves) near the base of the plant.
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Gently pull upwards to lift the beet from the soil. Beets should come out easily when they are mature.
Storage:
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Trim the beet greens, leaving about an inch attached to the root.
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Store unwashed beets in a perforated plastic bag in the refrigerator crisper drawer. They will keep for several weeks.