Beets

Beets are one very maligned vegetable. I've never especially liked parsnips, turnips or okra but, to me, beets are a delicacy...the sweet new varieties definitely deserve a place in any vegetable garden. There is a person in our house who absolutely despises beets, but there IS a way of getting around that fact! Beet tops are a tasty substitute for spinach and don't seem to mind being called by another name. They look like spinach and taste even better, with a dash of butter and lemon. No one is the wiser. I plant Detroit reds and Golden globes every year.

It is a bit more difficult to disguise the rich maroon root color of Detroit reds. I prepare them by wrapping in foil with rosemary and shallots and roasting them at 350 degrees until tender. They may also be prepared by steaming or boiling - then peeled and sliced. OR, you can pickle them for use in salads. For the finicky eater who absolutely refuses to eat them, here's an old recipe for pickled eggs which will captivate any reluctant beet eater!

Red Pickled Eggs: ( A colorful gift for any occasion )

1 bottle hot peppers and juice
1 cup apple cider vinegar. Cook, peel and slice aout six medium cooked beets. Hard boil and peel a dozen eggs.( leave whole ) Chop an onion. 2 whole cloves garlic. Put all ingredients into a large jar to pickle and color. Refrigerate.