Today I realized that a few of my beets are getting furry. Christian was kind of enough to remind me that the Detroit Red beets (all the ones I picked) had been frost-damaged and wouldn’t keep long. Oops – forgot that in the mad rush of Halloween this week!
I pulled out the few bearded ones and cooked anything else that looked like it would have a beard by breakfast. Does your beet have a 5:00 shadow? Mine do!
I grated a few for muffins, made some apple/beet/carrot juice for the family and started a few quarts of beet kvass using this recipe. Beets are a natural detoxifier, loaded with beta carotene and just generally rock. What I found most interesting about that link were the comments to the post. If you have any questions about kvass or how to make it they are certainly answered there.
Tomorrow I plan to start another beet kvass recipe from my “Preserving Food without Freezing or Canning” book based on traditional wisdoms from France. The process is slightly different in that the beets are juiced first and the kvass is made without whey to jumpstart the process. I’m curious to see the differences in the two and to taste them at 2, 4 and 6 month marks. It amazes me that something so simple can turn something so perishable into shelf stable while not only NOT destroying it’s nutritional profile but actually INCREASING it. Fascinating. And forgotten.
So follow along this week as I ferment, pickle, juice, freeze and dry my beets in rapid succession. I’ll be posting recipes or links so that you can do the same in case you have as many furry beets as I do. Even if you don’t you might want to pick up about 10 pounds or so and experiment with me.
Or if you have your own crazy beet experiments going this week I’d love to hear about ‘em. You know what they say…if you can’t BEET them, join them!
Updated later – I tried the beet kvass today and it’s interesting. It tastes a lot like alka seltzer somehow. I’m looking forward to capping it in a day or two and putting it in the back of the fridge for a few months before trying it again…
Updated even later – It’s been about a week now and the beet kvass is completely different. It’s way sweeter and more beet-like. It no longer has the alka selzer taste to it. I look forward to trying this in another month.