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Beets, From Seed To Salad

beet, pear, fennel salad

Beets!

Big, beautiful, bright red beets. Daniel Orr always plants a row or two in his personal garden.

"Plant more beet seeds than you're going to need, and then you can thin them as they grow," he says. He was born and raised in southern Indiana and has tended a garden his whole life. "Then you can use those nice tender beet greens in dishes."

Root vegetables love sandy soil. He even adds some sand to the middle of the row to help his beets, carrots and turnips grow. "Otherwise, you'll get these gnarled roots that aren't very attractive and then it's kind of discouraging," he adds.

The Roast

When it comes to cooking root veggies, the difficulty is allowing enough time for them to cook -- 45-60 minutes in the oven. But it's worth it, as roasted beets taste sweeter than other preparations.

Place your whole beets (skins in tact) on a pan covered in a bed of salt. You'll roast them in a 350 F degree oven until you can insert and easily remove a knife from the beets. Place them directly into a covered plastic container; the steam will make them easier to peel.

Beets, Pears, Fennel

This salad is comprised of three medium-sized beets, one crunchy Bosc pear and a fennel bulb. Dice all the ingredients to approximately the same size. Add a several thin slices of red onion and as much feta cheese as you would like.

The dressing can be as simple as olive oil, lemon juice and a dash of rice wine vinegar. Adjust the seasoning to your taste, and be careful to not over-salt, as feta is naturally salty.

"Simple, fresh, letting the ingredients speak for themselves," he says.

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