For a unique way of eating beets that brightens up your plate, try this recipe!

Ingredients

• 12 Small Farmer’s Market Beets with Good Greens (Grocery store beets are hard and taste like dirt).
• 2 tbsp. Vinegar
• 2 tbsp. Sugar
• ¼ tsp. Salt
• Teriyaki Sauce
• If you cannot do without meat, bacon or beef can easily be added to this.

How To

1. Remove and refrigerate the beet leaves. These can be used for all sorts of recipes, such as our Beef and Beet Green Pasta Salad, our Stir-Fry with Fresh Greens, or our Bare Bones Chicken Soup. You will want to use them up within a few days.
2. Scrub the beets thoroughly to remove any dirt.
3. If you are going to use the beets for dying as well as dinner (such as in our How to Dye Wool with Beets article), chop off the tops and bottoms of the beets so that you are only left with the round middles. This will make the pigment inside the beet more accessible. If not, plop the washed beets into a pot without cutting. Cover with water, bring to a boil, and let simmer for 30 minutes.
4. After 30 minutes, remove the beets and gently peel off the outer skins. Place the removed skins on a paper towel for easy cleanup.
5. Chop the beets into small sections and place them in a bowl.
6. Add salt and vinegar to beets and mix. Allow to marinate overnight in the fridge.
7. The next day, place the beets in a frying pan. Cover in teriyaki sauce and add sugar. Cook until sauce thickens and beets are hot. For smaller pieces of beet, you can use a wooden spatula to chop them while they cook.
8. Serve over rice.
   

   Thanks for the new plates, Aunt Kate!