This is the first year I grew beets, and I decided on the Golden Burpee yellow variety. I’d picked some up at the grocery store after I ordered the seeds and wound up not really being thrilled about the taste, which seemed watered down when compared to red beets. I was concerned that I’d purchased the wrong variety.
But!!!!! OHHH!!!!! These were wonderful. I will absoposilutely be ordering these seeds again. FANtastic. Really. Can’t rave about them enough.
And I got huge HUGE beets. I did pull some when they were about the size of a golf ball, but most of them I left in until they were easily 4” in diameter and they were not woody at all. The only argument I have is they took a lot longer than the time listed on the package, but then we had a lot of rain and very weird conditions in April and May, so I blame that.
I roast my beets. I scrub them and quarter them and put them in a roasting pan. I keep their skins on, you can’t tell there is even a skin. I drizzle them with olive oil and toss them, then salt and pepper them and roast them at 400 for the rest of my life. They seem to take forever to cook, so be sure to plan for at least 2 hours.
And they will shrivel, so be sure to plan for more than you think you’ll need for a meal. AND, the roasted beets are great cold on a tossed salad with goat cheese and a vinaigrette, so make extra.