Ingredients 4-6 cups grapeseed or canola oil, for deep frying 1 pound chioggia beets (peeled) 1 pound watermelon radished (peel-on, scrubbed well) Sea salt In a medium saucepan, heat the […]
Gorgeous Beet Salad 3 medium to large chioggia beets, sliced 1/16th to 1/8th inch thick (love your mandolin) 1 orange, zested and then supremed, juices reserved ¼ cup roasted or […]
IN SEASON: June, July, August, September, October STORAGE: Beet green should be eaten as soon as possible as they wither quickly. Remove leaves 1-2 inches from the beet root to maintain firmness […]