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We were a little haphazard with our winter planting this year. The weather was off and our greenhouse got infested with slugs (I have since designed a slug-proof greenhouse we will be building this summer!).. We frantically planted seeds as our seedlings frantically died off.
As a result, somehow microgreens got mixed up with swiss chard, and I ended up thinking beets were swiss chard. It wasn’t my intention to plant beets. I don’t like them. Freakishly red, weird textured, bland tasting.
So I was surprised to see large bulbs on the bottom of my “swiss chard”. We harvested them, looked up a couple recipes, and decided to roast them in the oven with a light coating of olive oil.
Just pulled from the garden and rinsed.
Close-up!
Separated into bulbs and greens.
We ate the bulbs with malt vinegar.
Roasted bulbs with malt vinegar.
WOW. Fresh beets do not equal canned beets. Delectable, sweet, with a texture like a juicy potato. And not only that, but we ate the greens as well, pan fried with a bit of olive oil and soy sauce. Delicious! Tasted very much like swiss chard except sweeter.
Sauteed greens.
I’d highly recommend planting them. They do well in well-drained soil and are a cool-weather crop.
Oh, and they turn your pee pink. Double-plus win!
-A
