We're so happy it's beet time again! The earthy-tasting, vibrantly colored root and its gorgeous top are supposedly chocked full of nutrition. But we just love the taste of them for salads, roasting and pickling, too! We pickled so many last year, we're still using them on salads.
I found a Health and Nutrition feature in the New York Times on beets. It includes info on vitamins and minerals, recipes and more. Check it out! There's a great recipe for Risotto with beet greens and roasted beet roots. We're going to try this one Tuesday night after we drop off our CSA member weekly shares! Other recipes include sauteed tops with garlic and olive oil, borscht, and more...