More Red and Green -- Beets

Another study in red and green via the row of beets in the garden at Graywood Farm. Love the grassey green with the red violet stems and burgundy bulb. By the way, we usually plant the Detroit Dark Red variety of beets. We like them small, cooked in water, skins slipped, with a butter garlic sauce. We also like them full size in fall, cooked in water, skins slipped, with a butter garlic sauce.

Yes, we like beets. They have a wonderful earthy taste. We sprinkle big grains of sea salt on top, too, before we eat them. Mmmmm.