Beets for Three Seasons

This is not the first time I am writing a post about beets. As one of the vegetable underdogs, I feel a need to champion their cause. You don't usually have to convince people to like pie, or bacon. Maybe I love beets as much as I do, partially because I came to love them as an adult, and converts usually sing their praise the loudest.  

Whatever the reason, I eat them often, which means that they enjoy a prominent place in my garden. With a little planning, and the right varieties, I keep myself in a steady supply of beets for much of the year. 

An early spring planting of Early Wonder Tall Top can be eaten by Memorial Day. In late spring and early summer, a few rows of striped Chiogga and golden beets add more color to my summer beet repertoire. Soon, I'll be planting Lutz Winter Keeper for a Thanksgiving and Christmas harvest.

I like to plant beet seeds fairly close together, since I like to eat baby beet greens. When the beet leaves are about two inches tall, carefully pick out every other plant, to add to your salad bowl. As the beets grow larger, thin out the plants again, so that the remaining plants have enough room to make a bulb, about three inches apart.

 

Admittedly, beets have a unique flavor, and unique flavors can be a challenge to work with. However, a little experimentation will yield some great flavor combinations. I think beets pair especially well with pungent cheeses like Gorgonzola or feta. Beets also go well with ginger! I've even had little jewels of candied beets, at a Bellingham restaurant, and I always thought that would be great with pistachio ice cream. When I give it a try, I'll post the results!