Beets Gourmet Blend Certified Organic Heirloom Seeds 100 Seeds Review

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Think how beautiful a plate of these muticolored beets, sliced across to show the insides, would be on a dinner or banquet table. But too many people don't like beets. So what should you do?
To start with, DON'T put sugar on the beets. Also, don't put orange juice or marmalade on the beets. That's barfocious. Here is how you cook beets:
Remove the greens, cutting about an inch above the beet. Wash the greens and cook as you usually cook greens. Serve warm, with butter and/or hot sauce.
Put the beets in a pan. Cover them with water about two inches higher than the beets. Simmer them for thirty to forty-five minutes, depending on the size. I hope you will harvest these early enough that thirty minutes will be sufficient. Cool. Gently peel off the skins and tails. They will come off easily in your hands; no knife is needed. Slice the beets. Put them in a covered dish. Chill and serve. No butter, no salt, no anything. They don't need it.
OR:
After you have sliced the beets, make a nice sweet pickle vinaigrette including the beet cooking water (strained through muslin) in the vinaigrette to prevent it from being too tart. Pour the hot vinaigrette over the sliced pickles, being sure the pickles are covered. Chill and serve.
That's about as simple as you can get, unless you want to grate the raw beets and put them in a tossed salad. Although the taste will be excellent, you don't want to spoil the beauty of these beets.
Sit back and purr as your family and/or guests ask to have the beets passed again . . . and again . . . .

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Detroit Dark Red has very tasty foliage, Chioggio is ringed in the root bright pink and white. The Golden Beet has bright yellow flesh.

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