I think there were two of us that made similar suggestions. :-)
Glad you liked it! I've found most often that with fresh produce, simple
Broccoli and carrots, for instance, are most often steamed as is with no
additions and served for one to simply salt lightly to taste.
Gingered carrots are good too, but I think I like them plain the best!
If you decide to get a little more complicated, Try braising the beet
or wet roasting it in a pan, preferably glass (aluminum will react
with the acids). With sliced onions, a couple of splashes of balsamic
or sherry vinegar, depending on the amount of beets. Add some white
or black peppercorns, a bay leaf, a coulple pinches of kosher salt, a
splash of extra virgin olive oil and water to cover about half way up
the beet. Cover with foil and roast at 350F until when a fork pierces
the beet, slides right off. These are so good in salads with goat
cheese and spinach or watercress.
You may be able to harvest more beets if you plan on only letting them
go to a baby size or thinning them out and harvesting some as baby's
and then letting the others go the full season to a larger size.
Let me know if you like it!
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