Beets give alot! root & greens

[goldfinch]

I only like very young beet greens. And I only like beets raw, for example, grated on a salad.

[Catrin]

I've only recently been brave enough to try beets. I love the greens, and I've found I prefer the taste of golden over red. Roasted is the way to go - at least for me.

[OakLeaf]

Still got a few small roots in the ground. Deer ate the greens...

[Owlie]

Now that the weather's turned colder, I think I can safely see if I like beets. My first thought is to roast the suckers.
Catrin, do the golden beets have a somewhat milder flavor than their red/purple cousins?

[OakLeaf]

I think Chioggia beets (the ones that are red and white striped inside) might be the sweetest, although IME flavor has a lot more to do with growing conditions and maturity than with variety.

Roasting is a good way to go. But my absolute favorite beet root recipe is to shred them raw and toss them in a lemon juice-walnut oil vinaigrette, either alone or with a lesser amount of shredded carrots. Too cold for salads now, for me...

[Catrin]

Now that the weather's turned colder, I think I can safely see if I like beets. My first thought is to roast the suckers.
Catrin, do the golden beets have a somewhat milder flavor than their red/purple cousins?

Yes Owlie, they do - at least to me. I've not seen the beets that Oakleaf mentioned, and the goldens can be hard to find in the store. Of course they still taste like beets I really like to just saute the greens in ghee (homemade ghee from grass-fed butter) or bacon drippings with onions and mushrooms.

I've thought about trying my hand at making beet kvass, which is a traditional fermented probiotic tonic. I will eventually try it, it is just the whole fermenting thing that has me nervous as I've never done it.