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Orange beets from French Market Farm in Sebastopol

karendor Mar 27, 2013 10:03 AM

I am a newbie to the HC board.

Any ideas for cooking/garnishing these wonderful looking orange beets? I also purchased dino kale plus a whole chicken from Felton Acres Farm. I am vowing to go the Farmer's market on Wednesdays.

Thanks in advance, Chow-cooks!

 
  1. MVNYC Mar 27, 2013 10:23 AM

    You would cook these the same way you would regular beets. Those tops look really nice too, good in an omelette or sauteed with a bit of garlic

    2 Replies
    1. re: MVNYC
      karendor Mar 27, 2013 11:09 AM

      Great idea about the greens.

      I see M. Cunningham (Fannie Farmer Cookbook) says do NOT remove the roots before boiling but I think I may bake these rather than boil. Keep roots on? I think they are young enough to keep the skins on, too.

      And, yes, I love going to the Farmer's market.

      Not sure I am ready for pickling yet, but maybe next time.

      Thanks!

      1. re: karendor
        MVNYC Mar 27, 2013 11:47 AM

        I usually roast and remove the roots. The only time I boil is when I make borscht.

        The greens are pretty versatile and can be used in the same way as swiss chard. They're very nutritious.

        I believe that beets and swiss chard are actually the same plant. Beets grown for the bulb and chard for the leaves.

    2. Ruthie789 Mar 27, 2013 10:30 AM

      You could pickle them, but that's my cooking method for beets all the time! Isn't going to the Farmer's Market fun!

      1. j
        jujuthomas Mar 27, 2013 11:14 AM

        i love beets roasted in the oven with some evoo and garlic.

        1 Reply
        1. re: jujuthomas
          karendor Mar 27, 2013 11:24 AM

          that sounds right up my alley. I could probably even roast them "alongside" the chicken, now that I am thinking about it.

        2. karendor Mar 27, 2013 12:30 PM

          Thanks Thurs...Your spaghetti, goat cheese, walnut beety recipe looks great. Visually, I prefer the chunks over the chips. And I see your storage tips, thanks.

          Funny, Fannie Farmer cookbook is sort of adamant about not peeling before cooking -- even if baking.

          Your recipe says 400 for 20 minutes, hers says 375 for 1 hour, but she is not making chips or wedges. somewhere in between?

          I am over-thinking. Veteran eater, newer in the kitchen.

          2 Replies
          1. re: karendor
            t
            thursday Mar 27, 2013 01:09 PM

            The mods deleted my earlier post because I guess it's against TOS to post directly to a blog entry...I thought we could when it was relevant. Sorry to anyone who is confused as to context here.

            I like them at 400 for 20 mins or so because I find that the higher heat carmelizes the sugars a bit faster and gives a little bit of a crispness to the exposed parts - I also don't mind them a bit charred, however, so if they overcook at that heat, I don't mind. Other people do. I really, really don't like them unpeeled before baking, or baked, because it steams the insides and makes them mushier, also making them taste more earthier. For beet-lovers, that earthiness is their charm, but I am not a beet lover by nature. I grew to love them after being served them against my will at too many restaurants and dinner parties. How is Fannie serving them after baking?

            strangeandyummy.com

            1. re: thursday
              karendor Mar 27, 2013 01:57 PM

              Thanks for clarity. Don't always understand the policies.

              Farmer's Baked Beets recipe (p. 389, 1996 edition) abbreviated: Butter baking dish that will hold the beets in a single layer. Wash, trim, sprinkle with bits of butter & salt. Cover and bake 1 - 1.5 hr @ 375. "Slip off" skins if tough or unattractive - - I like that last bit. LOL.

              So hers is more of a covered bake than a roast, per se. I get your point about the steaming. I think I will try it both ways; peel/wedge some, per you, and leave others intact. See which we like better.

              Will report back!

          2. h
            Harters Mar 27, 2013 11:54 AM

            I had orange and normal beetroot in a restaurant salad, only last night. Just chunks, cooked and cooled, dressed with shreds of apple, little blobs of a local curd cheese and a rapeseed oil & cider vinegar dressing. Was lovely.

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