Green City Garden Girl: Canning and Pickling Beets

| 7/6/2010 3:33:33 PM

KyLynn Hull

KyLynn Hull is a stay-at-home mom and dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons .

I love beets. When we started growing beets five years ago, I couldn’t believe how easy it was. Just space the seeds so they have room to grow and watch the beets grow. Since then, we’ve experimented with golden beets and striped chioggia beets. So far, the standard “bull’s red” beets have prevailed in our garden.

Homegrown beets boast bold, rich colors. Photo By Darwin Bell/Courtesy Flickr.

Anytime you grow your own beets, you need to stock up on different ways to prepare them. Canned beets, pickled beets, roasted beets and raw beets—I love them any way. I add beets to salads and soups, and enjoy them simply roasted and sprinkled with blue cheese and hazelnuts. The super-nutritious baby greens from the beets are perfect in salads or sautéed in your favorite stir fry.

If you find yourself with an abundance of beets, don’t let them go to waste—preserve them to enjoy them year-round! Try this delicious recipe from my friends in Eastern Oregon.