Every Sunday morning during the summer, the Baltimore Farmer's Market and Bazaar sets up under a stretch of I-83 in mid-town Baltimore. Here, local farmers show up to sell their produce, fresh eggs, fresh meat, flowers, and herbs. There are also food trucks and carts, local vendors selling homemade candles, mead, decorated hula hoops -- basically anything you can imagine one might sell at a Farmer's Market. Since moving to Baltimore, Jeff and I have gone every Sunday to stock up for the week on whatever looks the freshest and the tastiest! We've been planning our meals around our weekly haul from the market.
Last week, among others, we brought home some great beets. Beets can be intimidating because they are so gross looking when you buy them, they need to be peeled, and their juice is aggressive and likes to stain everything: your hands, your counter tops, and your clothes if you aren't careful.
Tips for Cleaning and Peeling Beets:
- Run the beet root under warm water and use your fingers to gently scrub the surface clean.
- Use a sharp knife to lob off the undesirable ends
- Wear latex gloves if you want to avoid pink fingertips! (I don't do this)
- Use a plastic cutting board, they can be easier to clean off beet juice than their wooden counterpart
- Use a sharp knife to carefully peel the beet, just like you would a potato. I usually put the flat end down on the cutting board and then use the knife to cut off the edges.
Once your beets are clean and peeled, my cooking method is roasting. Preheat your oven to 400 degrees, coat them in a little bit of olive oil, salt, and pepper, and throw them in the oven for 35-45 minutes, depending on how small your dice is. Once they're done, let them cool and throw them into whatever you're cooking!
A few suggestions:
- Roasted beet and feta salad over arugula, add in some lemon juice and scallions and this is a light and scrumptious side dish!
- Throw 'em on a pizza! With a pesto base, topped with beets, kale, and goat cheese, this would definitely be a pizza for the books!
- Try the roasted beet and swiss chard risotto I made this week! It was pretty tasty! It's also very pink, so keep that in mind.