This week, I planted a lot of beets. I grew them last year and was mildly successful. I now know I didn’t thin the beets out enough and ended up with small beets.
Small beets that tasted fantastic that is. That was when I decided I had to plant our beets the correct way this year
In the meantime, I found a package of beautiful beets packaged beautifully at a market in my way home from a doctor’s appointment.
I was searching for beet recipes and I found tons. I also watched some recipes on YouTube.
I made a roasted beet and feta salad on greens with crushed praline pecans and raspberry vinaigrette to go with steak on Friday night.
I used the rest of the beets I roasted and made Harvard beets as a side dish tonight.
Harvard beets are such an old school side dish that is delicious! I am here to remind or introduce them to people.
While the beets are very healthy for you this dish does have a lot of sugar in it.
I’m sure there are healthier versions if you are watching your sugar.
I watched a woman make Harvard beets with a twist, she added freshly grated ginger and orange zest! Yum!
I never had Harvard beets before but I have heard of them. The sweet and sour sauce is just that.
If you used pineapple juice instead of water in the recipe you would have a Chinese sweet and sour sauce.
I followed a classic Harvard beet recipe because I wanted to taste the real Mc Coy.
The recipe calls for sugar, cornstarch, water, vinegar, cooked beets, salt & pepper.
It took me less than 10 minutes and that included peeling and slicing the beets.
Here is the recipe I used: https://www.thespruceeats.com/classic-harvard-beets-3051459
I am excited to watch my beets grow. They took a long time to grow last year.
This year I sped up the germination process by starting the seeds in a dish with wet paper towels.
When I lifted the paper towel up to check on the beet seeds I started jumping up and down.
“Hey Marty! Look! My beet seeds germinated!” I called out to him. I ran over to show him. “Nice!” I was grinning from ear to ear.
I used egg cartons to create perfectly spaced indentations in the soil this time.
I painstakingly dropped the germinated seeds into each indentation. It was fun and I enjoyed doing it.
I copied the guy I watched on YouTube and used tweezers so I could carefully peel the germinated seeds off the paper towel.
Now, I play the waiting game. With some sun, rain, love, prayers, and a little luck, I’ll have plenty of beets!
After harvested, I can squeeze in another batch for late fall and winter which will be stored in our root cellar.