My favorite root veggie! These were planted between rainstorms in February. Well… the first batch was planted in February. After the goats ate them, THESE beets were planted between rainstorms in late March. The have been fenced, weeded, watched, un-fenced, pecked at by the chickens and finally have grown to an eatable size. In your box you may find many varieties:

Chioggia – an Italian beet with red & white rings
Golden – yellow beet with a very mild flavor
Pacemaker III – large, red beet with no zoning 

To BOIL: trim the stems, leaving about an inch of greens on the beet. Don’t trim the root and don’t cut/peel. Boil in salted water for 20-25 minutes until fork-tender. Now you can trim the root, top and peel. Chop and serve with butter and wine vinegar.

To ROAST: Preheat oven to 400˚. Scrub well and chop into 1-inch pieces. Toss with some olive oil and salt/pepper to taste. Roast on a cookie sheet for 30-40 minutes, until the edges are dark & crispy and beet pieces are fork-tender. Great for snacks!