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Orange beets from French Market Farm in Sebastopol

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!

 
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  1. 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

      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

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

        1 Reply
        1. re: jujuthomas

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

        2. 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

            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

              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. 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.