Golden Beets are a Sweet Treatcomments (4) June 8th, 2012
When the weather was still chilly in April, I planted a large container with a small crop of 'Touchstone Gold' beets. I opted for transplants instead of sowing from seed to help speed the 55 days of growing and to avoid having to spend too much time thinning the young plants while shivering in the cold.
I selected golden beets because I'd read they have a milder, sweeter flavor than red beets and I'm glad I did.
Last week the beets appeared ready to harvest, so I carefully dug every single one from the container. The 1 ½ to 2 inch roots were perfectly round and the greens were beautiful. It was a pleasant surprise leaf miners hadn’t discovered the greens growing on the patio.
Because I planned to eat the leaves, I trimmed them about an inch above the root and stored them separately from the roots. Beet greens can be used fresh in salads, steamed or sautéed. In fact, some gardeners grow extra beets, like 'Bull's Blood', just to use the tasty greens in recipes.
Golden beets have a bright orange peel, but a mellow golden yellow flesh. It's nice to know they retain this lovely color when cooked.
After peeling the beets, I quartered them and added them to boiling water for about 10 minutes or until they were soft. Then I sautéed them with onions, garlic and a good amount of sliced beet greens in a little olive oil. This made a delicious sauce for a quick pasta supper.
It’s too hot to plant more golden beets right now, but I plan on starting another crop later this summer for a fall harvest. Their golden color will be a welcome addition to the autumn supper table.
posted in: beets, golden beets