Our first beet crop is winding down for the year. I'd say it was mostly successful. After adjusting the nitrogen levels in the bed they were in they grew pretty well. And, for being a person that had never really experienced beets before, they were quite tasty....and useful.
The tender young greens were a nice raw addition to salads.
The larger greens were good cooked as mixed boiled greens.
The roots are, of course, good chopped raw in salads or cooked in a variety of ways.
Our favorite cooking method for them, so far anyway, is to peel and slice into thin pieces and saute them in a little butter until tender. Sprinkle with a bit of garlic salt, and man, they are tasty.
We grew Detroit Dark Reds and a mix called Jewel Tone that included golden beets and Chioggia, which are really nice looking with interior rings of pink and white.
Beets will be on the garden calendar for the future.
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