Tag Archives: beets

Starting Veggie Seeds Indoors

there’s something magical about going from seed to plant to plate…

…start out by grabbing some seed starter equipment. i like seed cells with the compacted soil pellets that expand when water is added…

Seed Cells

Seed Cell w. Soil Pod

…drop a few seeds in each cell…

…i use mostly heirloom and rare varieties to keep things interesting…

Seed Cells; Soil Pod Expansion

…label everything so nothing gets mixed up…

San Marzano

…pop on the dome – this will simulate a greenhouse…place out of direct sunlight…

…the seeds should sprout within a week…

Green House Dome

…here’s what i’m starting indoors for ’12…

  1. tomatoes
  2. swiss chard
  3. beets
  4. spinach
  5. basil
  6. thyme
  7. dill
  8. parsley
  9. scallions
  10. hot peppers
  11. sweet peppers
…after about a week when majority of seeds have sprouted, take the dome off…
…tomatoes…
  1. cherokee purple
  2. san marzano
  3. amish paste
  4. roman striped
  5. roma VFN
  6. riesentraube (cherry)
Tomato Seedlings

…swiss chard & beets…

Swiss Chard & Beets

…scallions – spinach – thyme…

Scallions

…lots of basil for pesto sauce…

Basil

Parsley

Tomato Grid

…after ~2 weeks, when majority of seedlings have sprouted, place by a window for some sunlight…

…the tomatoes are standing strong…

Tomato Seedlings; Two Weeks

…the basil is growing towards the sun…

Basil; Two weeks

Seedlings; Two Weeks

…normally pepper seeds won’t sprout as quickly as the rest since they prefer warmer temperatures, so we have to hack the system…

…plant seeds, except this time you’re going to place the seed tray on a heating mat…set mat on high every morning until sprouts begin to appear. once majority of seeds have sprouted, take off the dome. keep tray on mat and continue to heat every day to keep the soil warm and until all of the seeds have sprouted…

Hot & Sweet Peppers

…hot peppers…

  1. scotch bonnet
  2. tam jalepeno
…sweet peppers…
  1. quadrato di asti rosso
  2. friarello di napoli
  3. red mini bell

Pepper Grid

…once it’s consistently in the 50’s outside and the nights don’t get too cold you can transplant into the ground…about the second week in april…

…the rest of the veggies will be sown directly in the ground…

  1. romaine paris cos
  2. cucumber
    1. beit alpha
    2. delikatasse
  3. rotonda bianca sfumata (sicilian eggplant)
  4. ping tung eggplant (thai eggplant)
  5. melon charentais
  6. arugula
  7. zucchini lungo bianco
  8. swiss chard
  9. beets
good luck!

Grill-roasted Beet Salad

I was never much of a beet fan. Jarred blood-red root vegetables just never did it for me. But that all changed recently when wifey decided to whip up a batch of her mom’s famous beet salad…

“Beets?…seriously?” “Why not make mashed chicken gizzards…”
“You will love this, I promise. I have been eating beets since I’m a kid…Plus, my mother says they’re good for you”
“Yea, but you also love Pastaroni, that’s not saying much”
“Oh please, you love that too now”
“True”
“Oh, one more thing – don’t freak out when you pee red, it’s just the beets”
“WTF?!”

Get yourself:

  • 1 Bunch fresh beets (~4 to a bunch)
  • 6 Cloves fresh garlic, skins on and smashed with heel of knife
  • 2T Balsamic Vinegar
  • Thinly sliced red onion, just  a bit
  • .25t Garlic powder (optional)
  • .5t Oregano
  • 2.5T Olive oil
  • Salt and pepper
  • Foil

Printable Recipe

Rinse beets under cool water and dry

Preheat grill or oven to 400F

Slice the greens off and the root ends

(someone told me you can eat the greens, go for it if you’re into that)

Place beets on a sheet of foil

Smash the cloves of garlic with heel of knife to open up the skins…

…object here is to roast the garlic and infuse the beets with some garlic goodness

Toss the cloves into the beets

Drizzle 1.5T of olive oil over beets and sprinkle liberally with kosher salt and cracked black pepper

Wrap it up in the foil making sure there are no holes or seams

Toss the beets on grill or in oven

Roast for ~40mins or until fork tender like a potato

When done, carefully open up pouch

Beets will be perfectly roasted and surrounded by aromatic roasted garlic

Let cool then peel off skins and slice into disks

Dress beets with the red onion, remainder of oil, balsamic, oregano, optional garlic powder, and s&p

Toss it all together and taste

Serve room temp or chill – they’re even better chilled and eaten the next day

Now, I know beets are not the most appealing looking of veggie sides, but the taste sure makes up for that

I’m a true convert

Oh, and someone else told me to add a little crumbled goat cheese to the beets…

…sounds hella good, I’ll give that a shot next time around

…adios…