Available April through November
STORAGE
Store, refrigerated, with the greens removed in a plastic bag for several weeks or up to a month. We usually save the greens in their own bag and eat them wilted into scrambled eggs or mixed into a grain bowl.
FAVE WAYS TO PREPARE
Cut into thick wedges and roast in the oven at 400° with olive oil, salt, and pepper. Enjoy as-is or take it a step further and:
-Dress in a citrusy vinaigrette for a green or grain salad.
-Serve over a bed of olive oil drizzled chèvre and top with lightly dressed greens, herbs, and toasted walnuts, pistachios, or your fav crunchy bit.
-Give them The Treatment: bloom garlic and Berbere in olive oil in a skillet ‘til fragrant then toss with beets to coat.
-Make a Beet Reuben: Swiss cheese + Russian dressing + sauerkraut on rye, grill in butter, sprinkle with smoked sea salt