Although beets are commonly pickled or used for soups like borscht, the Lominskas prefer theirs steamed or boiled and served with butter. Joy notes that beets are best when cooked whole, which retains the flavor and nutrients, but this method takes time. Allow at least 30 minutes for steaming beets. When preparing beets for cooking, leave the root intact but twist off the leaves, leaving a stub about an inch long. This keeps the beet from bleeding.
Beets are easy to grow but require frequent weeding.
The Lominskas direct-seed their beets in early April. Beets tolerate frost and thrived in this year's cool, dry spring. You want it just dry enough that you're worried about whether you're in for a drought, but then it rains. The Lominskas' favorite beet variety is Detroit Dark Red, which produces dark green leaves with red ribs and is a colorful addition to the vegetable garden. Detroit Dark Red also is regarded as a good beet for long-term storage.