I baked these in the oven, placing them in an aluminum foil packet with a little olive oil and water to steam them. I thought I would make a beet salad, but I ended up just eating them plain, cold, slipped straight from their skins. Incredibly sweet, they tasted like candy, which is precisely what I love about beets!
In past years, I've left my beets in the ground too long and they turned woody and bitter. This bunch turned out so well that was inspired to scale up my fall crop. I've planted about four times as many beets to harvest by season's end. In our Zone 7, now is the perfect time to sow their seeds.