We have Beets!

[Mustardseedmama]

I cannot believe it!! I have actually finally managed to sucessfully grow beets! I've tried every year since we moved here to grow beets, and this year the weather, my wrists, and the soil finally cooperated!

Last year I spent three hours one evening carefully preparing the bed, carefully spacing seeds, etc... on a twenty by 2 1/2 foot bed of beets, and went in to wash up. That night a thunderstorm washed out all my hard work. That is typical of my experiences with these sweet little roots.

Last night I pulled the first small beets (golf-ball sized) and they are soooo yummy! I can't wait for all of my subsequently planted beds to take off!

[gregorach]

You can't beat fresh beets. :)

[Green Aura]

We're having a similar experience with turnips. We've always had loads of greens but no root to speak of - I saw some lovely little white bits sticking out of the soil yesterday.

Great isn't it

[Carltonian Man]

Good for you With the crumby weather this year our surviving beets are growing sooo slow I imagine they'll be like bits of wood. Even the young leaves are too tough to make good eating.

[Biscombe]

Mmmmm, lovely. This recipe will cover a few lunches.....................

Pop a round of goats cheese under the grill, dry fry some walnuts, slice your beetroots as thinly as you can, looks great with different varieties, plate up with whatever other salad you like, drizzle with thick balsamic yummy

[Mustardseedmama]

Mmmmm, lovely. This recipe will cover a few lunches.....................

Pop a round of goats cheese under the grill, dry fry some walnuts, slice your beetroots as thinly as you can, looks great with different varieties, plate up with whatever other salad you like, drizzle with thick balsamic yummy

I eat this salad a lot when I have beets! Sometimes I substitute bleu cheese (not grilled), cucumber,and a lovely salad dressing known locally as Maple Street House Dressing (I have the recipe--it's from a local restaurant), which is a mustardy-vinaigrette with onions. Mmmmmmm!

[Biscombe]

Oooh yes, post your dressing recipe please

[Mustardseedmama]

With pleasure!

6 cloves garlic, finely minced
1/2 c. vinegar (cider or red wine pref.)
1/2 c. olive oil
1 c. vegetable oil (I use 1/4 cup and fill the rest in with vegetable broth, because I don't like quite so much oil)
2 T. prepared mustard
1/4 large onion, minced
1 t. black pepper
1 1/2 t. salt
ground thyme and finely minced parsley to taste.

I whiz it all up in the food proc. except the minced onion, garlic, and parsley. Then I stir them in after and refrigerate at least 4 hours. It's YUM!