True confessions: I don’t like canned or pickled beets. There was a time that I did, living in the cloudy Pacific Northwest and growing lots of root vegetables because we could, including turnips and rutabagas. Garden beets grew especially well. I loved their tops or “greens” as they’re called and still do (beets are in the same family as chard). But every fall we’d pull beets, always leaving some in the ground under heavy mulch cover for greens in the spring, and the canning process would begin. The first month or so of eating canned beets multiple times a week, I did fine. But by the end of January? I didn’t want to see another dinner plate stained red.
There are a lot of reasons people don’t like beets. So who would have guessed the that beets are suddenly big? Foodies, fancy restaurants and home chefs are all finding tasty thing to do with beets. And a lot of the credit goes to heirlooms, specifically the Chioggia beet. The Chioggia, also referred to as the bulls-eye beet or the candy stripe are extra flavorful. An heirloom that originated in Italy, it’s different in more ways than color from the Detroit Golden heirloom beet (or simply “golden”… see number 3 pick on this post), the previous darling of the beet set. (more…)