Sweet beets make a great summer salad

(Bietola da Orto Tonda di Chioggia baby beets share a plate with some Detroit Reds)


The first beets of summer are something I look forward to eating.
Simply steaming beets and tossing them in a vinaigrette of olive oil, balsamic and red wine vinegars with fresh herbs is my favorite way to eat them.

I never ate beets as a kid, being the picky eater I was. But once I started growing them, I quickly learned to appreciate their earthy goodness. They are rich in vitamins and minerals, and the young leafy tops are an added bonus to this wonderful vegetable. You can toss the young leaves into salads or steam them and serve with a bit of olive oil and Tamari.
Beets are also great roasted, as their natural sugars are really showcased that way.
Beets can be simply shredded in salads or used to make a cool summer soup.

I love the Bietola da Orto Tonda di Chioggia seeds from Seeds of Italy, the U.S. mail order distributor for Franchi Sementi spa of Bergamo, Italy, Italian seedsmen since 1783. They are the ones with the concentric circles pictured above, next to an old standby — Detroit Red. I picked that plate of beets when I was thinning out the rows, and I knew these little gems were destined for my favorite beet salad.

Here it is:

(The beets turn a pale pink and red after they are steamed; keep them crisp to the bite)

Beet Salad

1. Steam a batch of small beets (or cut them in equal sizes so they all cook at about the same speed).
2. Cool under running water and slip off the skins.
3. When they are cool enough to handle, slice them into rounds.
4. Thinly slice some red onions (half-moons are nice).
5. Toss with extra virgin olive oil, a generous splash of red wine vinegar, a miserly splash of balsamic and a shot of Tamari.
6. Mix well; season with salt and freshly ground black pepper, and fresh minced herbs: dill, parsley, basil and chives. Add a pinch of dried Grecian oregano.
   

Serve over some young greens for a great appetizer or salad.


And don't let your beets grow too big or they will get woody. I like this photo of me and my brother that was taken years ago after I pulled up a beet I had forgotten about — now that's grooving to a big beet!