One of my all time favorite vegetables is the humble Beet. Sometimes Beet Recipes can get a little predictable, but I’ve got a guest chef helping us keeps beets exciting today…and sharing his Beet Risotto Recipe with us!

I think my deep love for beets may be in part because it was one of those vegetables my mother NEVER cooked. So, I got to discover it all on my own and there’s something simply endearing about that, isn’t there? Their flavor and nutritional powers are pretty good reasons to love them as well…

Variety Matters!

I also love beets because you can use the entire plant, literally roots to shoots. I admit it took me a few years to fully board the ‘beet green’ bandwagon- but I am quite comfy now not giving up my seat now!

The rest of my family grew to love beet greens as a substitute for half the greens in their salads last summer. They even preferred it to spinach as the season wore on… we’ve also been enjoying frozen beet greens this winter.

But the beetroot is still up for debate with most of them.

One HUGE step forward was growing Burpee’s Golden from Seed Saver’s Exchange and most recently, Territorial Seed Company’s “Avalanche” white beets. I don’t mind the ‘earthy’ flavor of beets at all, in fact I adore that flavor palette, but the rest of my family was a hard pass.

First off, homegrown beets (like all veggies) just taste better than store bought, so that’s one step closer. But the Golden and White varieties have truly decreased some of that flavor profile. This also corresponds to the greens (hence eating it like spinach). While there are beets grown specifically for their greens, I find the greens of the regular varieties we grow just as tasty.

Growing Beets

Like any vegetable, the flavors will reflect that soil that nurtured it- so making sure the soil is rich with humus and well-draining. They also like phosphorus, so for those of in Minnesota, where we typically have lots of phosphorus in the soil- this is good news. They tend to be a little picky with their pH, doing best between 6.5-7, a pretty small window. Besides making sure to water well so they don’t get tough, the other tip is to make sure you thin early and give them lots of space! I also like starting these really early. I direct sow the majority of my beet crop once the soil reaches 40F. But will also start a few in a winter sowing jug to get a jump start. More on winter sowing HERE.

Harvesting Beets

I usually just harvest as I need as they do hold well in the early summer and later fall. You can also harvest the “beet greens” the leaves similar to a cut and come again lettuce, taking the outer leaves as they mature. Always make sure to leave enough leaves to keep the roots happy. I use fresh beet greens just like spinach, and the baby leaves are every bit as tasty as any other green.  

Most beets can be taken a little earlier than their typical 50-60 days to maturity. While they don’t appear to change much, if they stay in the ground too long after their 60 days to maturity, they will get woody.

Eat Yer Beets!

I really enjoy raw shredded beets on salads, along with the more traditional roasted and sliced options. Grilling them the night before when we’re already using the grill (or oven if winter) makes it so much easier to incorporate these veggies into meals.

I’ll also give one more shout out to the Beet Greens

I also adore Beet Kvass. This is a fermented beet juice that is slightly salty and tangy and tastes like the winter to me. It can be an acquired taste, but I have definitely acquired it, and actually crave it in the depths of winter…

Beet Kvass Recipe

2 to 3 large beets, scrubbed but skins on.
Chop into ½-1 inch cubes.
Add beets, 1 tsp salt and cover with water in a glass jar or crock, making sure to dissolve salt.
Screw on lid tight and keep away from direct light.
Check daily (or more often) to mix and to release any build up of gas. I ferment for 3-4 days.
Strain off the fermented juice and enjoy.

I often eat the beets after draining too, and my chickens go BONKERS for them, although I do rinse off any excess salt before giving them to my hens.

Chef in the HOUSE

Another favorite way to eat them is in Chef Matt’s Beet Risotto! I’ve made his recipe a few different ways and loved them all. This is a versatile recipe that is delicious with different varieties of beets, from the blood red, to the golden and whites!

With my Avalanche White Beets, I shredded and added to the risotto right at the end, as shown in one of Chef Matt’s notes on the recipe below. But pink and red rice is fun, delicious and fitting for Valentine’s celebrations too! Remember, Food is Fun!

Chef Matt

Chef Matt is a stellar chef and local food aficionado (along with being my good friend)! He teaches online cooking classes via “Chef’s House”, prepares weekly “pick up’ meals and caters events large and small. You may also recognize him from the Cider table at our White Bear Lake Winter Farmers Markets…

If want to support a local small business and learn to cook local food at the same time, he’s your guy! Chef Matt is down to earth and explains things thoroughly- but also has a great sense of humor that makes the classes fun- and you’ll love eating the results!

Link to Chef Matt’s Online Cooking Classes

Beet Risotto Recipe

Ingredients                 Amount

Arborio Rice                          1.5 cups
Beets                                    2 or 3 each 
Yellow Onion                        1 medium Onion 
Garlic                                      3 Cloves
Chicken Stock       2 Quarts +
Oil, Vegetable or Olive    Varies
Salt and Pepper                   To taste
Parmesan Cheese              To taste
Butter to finish the dish and for the puree

Steps for Roasting Squash

1. Place whole, washed beets in a roasting dish.
2. I like to add fresh herbs, onion, garlic, apple or orange to the roasting pan, leave in large pieces.
3. All pieces will be tossed in Oil and Salt, pepper, and add ¼ cup of water.
4. Cover with Tinfoil.
5. Place in a 400 degree oven until fork tender and browned. Do not worry if the bottom of the pieces gets dark, it will add to the flavor.
6. Peel beets once they are still warm.

Steps for Beet Puree

1. Place warm beets into the blender.
2. Season with Salt, Pepper
3. Add ¼ cup warm water
4. Add 1 tablespoon of butter
5. Purée until smooth, if more liquid is needed use warm water

Steps for cooking main recipe

1. Get water or Stock heating up in a separate pot.
2. Cook onions and garlic in oil over medium heat. We do not want to get too much color on them, just sweat them to soften up.
3. Add rice and coat in the oil.
4. Cook rice till it starts to look translucent, or “pearlized”.
5. Once rice is looking clear, we will begin adding the liquid.
6. Risotto is about stirring the rice to get the starch to release and thicken the rice.
7. We will keep stirring and once the liquid is just about reduced and gone, we will add another ladle full.
8. Repeat stirring and adding liquid until Rice is al dente and a slightly thickened “sauce” is in the pan.
9. To finish, we will add some of the beet puree, Parmesan cheese, butter, and season with salt and pepper.
10. Garnish with sautéed beet greens if they are in good shape.

Recipe Notes

You could also grate the beets and then sauté them quickly with the onions and garlic and then let them soften up as you are stirring the rice and adding liquid. *This is my favorite way to use my white Avalanche beets!

Another nice beet dish is to use regular rice, cook it, cool it, add the cooked beets and any other veggies you want. I usually make a flavored mayo to use as a dressing.

THANK YOU CHEF MATT!

Deep Beet Love

Because my love of beets runs deep, I wanted to share one more way I enjoy eating them – home made beet chips! These are easiest in a dehydrator, but can be done in an oven (just watch them closely so they don’t burn). I’ve got them pictured plain with just a marigold microgreen (they are deliciously lemony) so you can see the chip- but I usually eat them with a smear of goat cheese and micros!

I really hope Chef matt and I have inspired you to both grow and cook more with beets!

Let us know what you think below!

Cheers to Digging into beets,
Michelle