We’re blessed to receive some of my brother’s extra garden produce.
We get a lot of beets. Perhaps because not everyone one will take them. Earlier this summer, he brought us some young beets with the tops. I cooked the greens, fried some bacon, and tossed those two together with spaghetti. It was surprisingly good once you got past the pink tinge to the pasta. I also made pickled beets.
Then Sunday he gave us more beets. A lot more beets. I’ve boiled and buttered them, made borscht, and plan to pickle some more. But I can tell this cheery vegetable is soon going to wear out its welcome around here.
What would you do with seven pounds of beets?