After a rather slow start, the raised bed of beets, planted way back in April, has provided continuous roots for yummy meals. Actually, I started the seed for the golden beets in a tray back in February, so their slow maturation again confirms the long period between sowing and harvesting in our cool, beautiful Pacific Northwest.
I’ve harvested the beets when they reach at least two inches in diameter, and many have grown past three inches.
The two varieties, golden and chioggia (a.k.a. candy stripe), add rich bursts of color to our supper plates when they’re roasted with olive oil, salt and pepper. These sweet and earthy delights are one of our favorite crops this year.