{"id":10861,"date":"2014-08-25T09:00:16","date_gmt":"2014-08-25T09:00:16","guid":{"rendered":"http:\/\/www.nutritionknowhow.org\/blog\/?p=10861"},"modified":"2014-09-12T19:08:19","modified_gmt":"2014-09-12T19:08:19","slug":"garden-fresh-beets-give-them-a-try","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/c\/garden-fresh-beets-give-them-a-try\/","title":{"rendered":"Garden Fresh Beets – Give them a Try!"},"content":{"rendered":"

\"18\"<\/a>Click here to learn how to select, store, and use garden fresh beets.\u00a0\u00a0<\/a><\/p>\n

Each week Amy\u00a0Wenninghoff with Wenninghoff’s Farmer’s Market and CSA provides great tips and recipes on how to use fresh\u00a0produce that is in season.\u00a0 This is a portion of her last “newsletter.”\u00a0 It provides great ways to\u00a0prepare and enjoy garden fresh beets.<\/p>\n

I always hear people say they don\u2019t like beets.<\/strong>\u00a0 When I ask if they have ever had a fresh beet, they usually say, “No….I’ve only had them from a can.\u201d\u00a0\u00a0 Fresh beets do not taste anything like canned beets.\u00a0 <\/strong>Before you automatically say you dislike them, give them a try.<\/p>\n

As with any root crop, beets can be roasted<\/strong>.\u00a0 Wash the beet (you can also peel it if you want)\u00a0and slice 1\/8th inch thick.\u00a0 Toss with olive oil and place on a cookie sheet in 425 degree F oven for about 10 minutes.\u00a0 Flip and roast another 10 minutes or until tender.\u00a0 Any leftovers taste incredibly delicious the next day cold, after being refrigerated.<\/p>\n

You can also cook them like a potato<\/strong>. Chop them up and cook with a roast or wrap in tin foil (with butter and onions) and put them on the grill.\u00a0 Or wrap in tin foil and bake like a potato in the oven.\u00a0 You can even peel the beet and shred it like hash browns.\u00a0 Then use it in stir fry with onions or leeks.<\/p>\n

Boiling Beets<\/strong>:\u00a0 It is very important to leave the\u00a0skins and the top stem on when boiling beets.\u00a0 If you pierce the skin of the beet,\u00a0it will “bleed”\u00a0as it is boiled and the\u00a0red color will wash out.\u00a0 Boil as long as you would a potato of the same size.\u00a0 Poke with a fork to check for tenderness.\u00a0 When done, place beet in the sink with cold water and your skin will slide off.\u00a0 Cut the top off.\u00a0\u00a0\u00a0 Boiled beets can then be used to make pickled beets, or you can mash or slice them and add butter, salt and pepper.<\/p>\n

Warning:<\/strong>\u00a0 Don’t freak out and call the doctor\u00a0the next day\u00a0after you use the restroom.\u00a0 It will look like blood.\u00a0It’s not.\u00a0 But it can be a great practical joke to play on someone!<\/p>\n

\"Beets,<\/a>
\nHere is another great recipe using fresh beets from Georgia Jones, UNL Extension Specialist, Beat, Walnut & Goat Cheese Salad. <\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to learn how to select, store, and use garden fresh beets.\u00a0\u00a0 Each week Amy\u00a0Wenninghoff with Wenninghoff’s Farmer’s Market and CSA provides great tips and recipes on how to use fresh\u00a0produce that is in season.\u00a0 This is a portion of her last “newsletter.”\u00a0 It provides great ways to\u00a0prepare and enjoy garden fresh beets. I always hear people say they Continue Reading<\/a><\/p>\n","protected":false},"author":5,"featured_media":10865,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[790,55],"tags":[725,382,1006,159],"class_list":["post-10861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-i","category-c","tag-beets","tag-csa","tag-fresh-beets","tag-recipes","cat-790-id","cat-55-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2014\/08\/beets.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/10861"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=10861"}],"version-history":[{"count":15,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/10861\/revisions"}],"predecessor-version":[{"id":10879,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/10861\/revisions\/10879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/10865"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=10861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=10861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=10861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}