This spring, I planted the Early Wonder Tall Top Beet, and have really been enjoying the harvest. (Happily, the deer don’t seem to bother them.) The photo above was taken in early June when the beets were still rather small, a bit smaller than a ping-pong ball. When they were that size, they were delicious roasted, just drizzled with a bit of olive oil, wrapped in parchment paper, and into the oven until nice and tender. They were amazing!
Once thinned in the garden, the beets kept getting bigger. When they became a good size, I was able to cut them julienne style and put them into a stir-fry. What’s great about a stir-fry is that the greens can be used as well, and saute nicely, usually best in a covered skillet and put in last, after the vegetables are mostly cooked.
The Early Wonder is great raw too, in salads for example. And I found a tasty recipe (below) for lettuce wraps with lemon-ginger dipping sauce. These are so yummy but kind of messy to eat!
Lettuce Wraps with Lemon-Ginger Dipping Sauce
- 1/2 cup raw tahini
- a bit of honey (to taste)
- lemon juice (you can make the sauce as thick or thin as you like)
- 2 tsp minced fresh ginger
- Lettuce leaves
- julienned carrots
- julienned raw beets
- julienned red bell pepper
- sunflower or mung bean sprouts
- basil and mint leaves (optional)
Great on a hot summer day. Enjoy!