Yes, you can eat your beets. I almost always put beets in late summer, and eat them through the winter and spring. I usually lose a few, but most remain edible in the ground (I plant Winterkeeper), and resprout beet greens for us as well when spring rolls around. Just check for soft spots on the roots- discard these. Any roots that are still hard are fine.

I had that happen with a cabbage. When I finally harvested it was over a year old, and believe it or not, it was the best cabbage I ever ate.

I hate to ask a stupid question but how do you cook/eat fresh beets?

DH and I actually like canned ones but I'm sure fresh are much better but I don't know what to do with them.

Is there a Garden Web forum on how to cook fresh produce?

I pass up so much at the farmer's markets because I just don't know what to do with it.

Hi buyorsell888, you have to try them, they are delicious, if you buy them in bunches with the tops on, twist the tops off above the beet (then they won't bleed too much) wash the beets well, DO NOT peel them until after they're cooked. Bring them to a boil, turn the heat down to medium, cook until fork tender. Put the beets under the cold water tap until cool enough to handle, the skins just slip off. After that you can slice, dice,do whatever you like with them. If you like Spinach you'll like steamed beet tops too. Mmmmm now where's the butter, salt and pepper.

A......

Hi
My mother has always boiled them but some time ago I discover that roasting them was incredibly better. I wrap them in foil paper (having cut off the leaves, of course) and roast them until I can insert a knive with ease. Then, I let them cool off and peel them (the peel comes right off). Doing it this way, they retain, not only the flavor but the best color.
Since they take a while to cook in the oven, I try to buy them and cook them when I am planning to bake a cake or I am using the oven for other purpose as well. Hope you try this method--it really works.

Thanks!

I've grown turnips and left them in the ground all winter just to eat the greens in the spring. Wild red kale and collards are good for this too. I like all the greens and beet greens too.

Beets are really good grated raw and added to salad, too.