Beets are another crop that humans have been eating since prehistory. Shredded beets are great on salads, giving a beautiful pop of color. People will often roast beets, but I prefer to braise them in 1:1 ratio of water and vinegar. The acid really helps the sweetness of the beets pop. Don’t worry about peeling them before cooking, as they’re much easier to peel after being cooked (so easy I like to use a spoon for it).
From On Food and Cooking by Harold McGee:
“People have eaten this plant since prehistory, initially its leaves, then the underground part of specialized varieties. In Greek times beet roots were long, either white or red, and sweet; Theophrastus reported around 300 BCE that they were pleasant enough to eat raw. The fat red type is first depicted in the 16th century.”
Psych! No beets in the share this week. Instead we’re giving you pickled beets. These particular beets were from a Group B share back in August. We’ll pickle the beets that came with this week’s shares and share them with Group B next week to spread the love.
