This was a special we ran for a while.

Micro Beet, Beet Powder, Chevre, Beet Gelee, Pickled Beet, Manchego crisp, candied bacon.

Bloody Beet Bat Cupcakes - After all that Halloween candy, sneak the kids some vegetables.

Story and Recipe Here: www.cccakery.com/2011/10/bloody-beet-cupcakes.html

It was good, but it took alot to swallow. Since it was my first time having it.

top made from vintage fabric, beet, handcut stencil

From a trip to the Farmer's Market behind my (now former) apartment.

Very tasty and brilliantly red/magenta colored couscous dish using beets and saffron.

Another close up of the beets in the garden. We're really happy with their progress!

I don't know how this shot ended up so out of focus. It makes me sad. In any case, here's what I harvested out of the veggie patch today. I just happened to notice that the beets were getting about ready and pulled up a bunch.

Fennel and oven roasted beet soup, served cold. Makes for a gorgeous and very original appetizer! www.thehealthyfoodie.net

Spoladea recurvalis

beets before roasting. i thought they looked like hearts.

Yeah beets! Here you can see the multicolored ring of the Chioggia beet...pretty cool. Pulled up these four today...were more than ready! Took out the cheese shredder, sauteed them in a frying pan briefly with some butter, and they were tasty. More coming!

The turnips and beets are up big enough to take some of the leaves for our salad now.

33 Restaurant & Lounge - Boston, MA (Back Bay area) - Restaurant Week Summer 2008

Read my blog post about this meal here.

Bibb and Beet Salad Joey Campanaro is chef and owner of The Little Owl and owner of Market Table, both located in New York City. Joey caters and consults for Martha Stewart, Mike Piazza, NBC Universal and more Nice

luxuryrecipes.blogspot.com/2010/11/bibb-and-beet-salad.html

Some beets at the Berkeley Farmers Market

Raw Beet Salad

Beets

Find the recipe at www.thefoodieskitchen.com

At Nine on Nine in downtown Pittsburgh.

iuzzini's beet root chocolate gateau, beet root chocolate sauce, hot ganache, beet root confit, shantilli

the farmers haven't had any more golden beets so we picked these up and prepared them the same way as i did before. it makes for an easy and flavorful beet--just peel while warm for ease in removal.

here are some beet facts...cut leaves off for storage as they suck moisture from the beet but leave an inch or so to help the beets retain color and nutrients during cooking. some folks can't break down beet pigment so their pee turns red, this is called beeturia. also, chard is a member of the beet family--who knew?! oh and save those beet leaves, they make excellent braising greens.

Ok, strange I know! But what are the chances of getting TWO heart shaped beets in one serving!?!? I will admit, I had a couple of strange looks from people at the Golden Corral. Not because of the beets... but the flash on the camera did it! :-)

Red beets lend an earthy flavor while arugula gives this salad bite. These are tossed with a miso and black sesame seed vinaigrette.

Graze on this at Daiquiri Dick’s Restaurant in Puerto Vallarta, Mexico.

The Beets live at Scion Garage Fest.

actually it's beet, lime, celerey, and ginger.