FreshPoint

Description:

Baby gold beets have become a very common specialty vegetable product. When you’ re looking for a milder version of the traditonal red beet’ s distinctive flavor and the vibrant color of baby gold beets, but you want big, beautiful slices or a lovely puree, opt for LARGE GOLD BEETS. How about a golden borscht? Flavors complementary to beets include olive oil, butter, yogurt, sour cream, all vinegars, horseradish, capers, cardamom, dill, tarragon, cumin, onions and apples. Put scrubbed unpeeled beets in a baking dish, add a 1/4 inch of water, cover and bake for approximately 40 minutes at 375F. Put that vegetable peeler away! Once the beets are cooked and cool enough to handle, simply slide off the skins. No muss, no fuss. And, to make them even more desirable…large gold beets don’ t bleed like their red cousins.