News RSS

Beet the Winter Blues with Red, White, and Gold!

January 2017

This month, Beefsteak is featuring a rainbow of earthy, sweet beets. Beefsteak’s resident farmer and Chief of Produce, Bennett Haynes, is bringing in a variety of beets, including classic red, white, golden, and the beautiful Chioggia, an Italian variety that looks like a cross between an apple and a candy cane. He prefers simple preparations that can really let the beet shine: “When simply boiled with a little salt or roasted with olive oil and herbs, beets can taste as good as fresh corn from the cob,” Bennett says. They’re a perfect vegetable for a chilly winter, since beets actually get sweeter as the temperature drops.

When shopping for beets, Bennett advises to look for ones with clean, very firm skin and bright color. If you want to get out of the red beet zone, go for the gold – golden beets have a rich orange skin and bright yellow flesh. And if you can find beets with fresh tops, you’re in luck – you can use them like you’d use spinach or kale, and give them a quick sauté with garlic and a bit of lemon juice.

This winter, Beefsteak is featuring the BEETsteak Burger, a thick slice of beet that’s marinated in apple cider vinegar, herbs, and black peppercorns. It’s served on a fluffy olive oil brioche with a spread of vegan chipotle mayo, and is piled high with tangy pickled red onion, alfalfa sprouts, and a crunchy lettuce mix. Altogether it’s a vitamin-packed masterpiece, full of sweet, tangy, and savory flavors. The marinated beets also make a great side salad. Here’s the recipe for Beefsteak’s marinated beets, served as a salad. The recipe is highly customizable, so feel free to experiment and add fresh herbs, nuts, goat cheese, or anything else you want!

Click here for the recipe: Beefsteak's Marinated Beet Salad