FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
What’s coming up: Beets
The Free Lance-Star food section and the Front Burner blog are reviving a popular feature from years past. Each week we will feature a vegetable or fruit that is in season in our area and offer tips on selection and cooking. Here on the blog, please feel free to offer your own serving suggestions for these seasonal delights!
When it’s fresh here: Spring, fall and winter
Fun fact: Most of us focus on the root of this plant, but the leaves can be eaten just like any other green, and are a relative of Swiss chard.
Pick and choose: Look for beets with tops attached. Bunches with beets of similar size will cook more evenly. Very large beets can be woody or tough.
Quick serving ideas:
- To prep for boiling, baking or steaming, gently wash the beets, keeping the outer skin intact. This skin will rub off easily after beets are cooked.
- Peel raw beets and shred them for use in salads.
- Beets are naturally high in sodium, so go easy on the salt.