It’s a brand-new week at Farm & Table and this week we’re featuring that sweet, earthy root vegetable we call the beet. Beets are the kind of vegetable that, as Chef Ka’ainoa says, “you either love… or you don’t.” And beet-lovers – you know who you are – you LOVE your beets. Right now at Farm & Table we’ve got both golden beets and the more well-known purple beets in our orange-beet salad, our vegetable “cous-cous” and alongside our tenderloin; Ric grows the purple variety right outside on our farm.
Farmer Ric loves growing beets, and says that planting them in loose, fertile soil is key to a successful crop. Beets are a cool-weather crop, though, so if you didn’t put them in the ground this past April, wait until between August and October to give them a try this year. Ric also says to make sure you water them deep and well: beets grow a long way down in the ground, and you want to make sure not to let them dry out.
If you did plant your beets back in April, or you’re a member of the Sol Harvest CSA, and you’re wondering what to do with your delicious haul, Chef Ka’ainoa recommends marinating the beets with red wine or orange juice to mellow the flavor and cut through some of the earthiness. His favorite way to eat beets, though, is sliced, brushed with a little olive oil and kosher salt, and grilled. Ka’ainoa also says beets pair great with steak, so they’ll make a unique addition to your next barbecue – you can even try your own spin on our tenderloin with grilled beets!