Spotlight On: Beets
August 10, 2014 - Hi there! I’m Madeline, one of 21 Acres’ summer interns. I’m a student at Grinnell College in Iowa, but
Find tasty recipes here
I’m Madeline, one of 21 Acres’ summer interns. I’m a student at Grinnell College in Iowa, but am originally from Kirkland, WA and am home for the summer. I’m extremely passionate about sustainability, food, and health, and I’m so excited to be working at the sustainable food and farm oasis that is 21 Acres! I’ll be writing blog posts for the next couple of months here, among other projects, so you’ll be seeing much more of me soon.
Beets: It seems to me that you either love them or you hate them. If you’re part of the latter group, I’d highly encourage you to try this recipe below just to make sure. I’ve made this recipe for lifelong beet-haters in the past and they’ve been pleasantly surprised. The caramelized, roasted garlic definitely helps!
Plus, now’s the perfect time to be adventurous – beets have been gracing farmers’ markets for awhile, but soon farms (including ours!) will be swimming in these versatile red and golden root veggies.
If you’re seeking new and creative recipe ideas take a look here. Some of these are tried and true from our kitchen team, others are staff favorites and many are from volunteers and Farm Market customers. All feature local ingredients from farms who use sustainable and regenerative practices. Tell us if you find one that you like!