A few beetroot seeds carefully sprinkled into the ground, some water to help them along, oh, and time, of course, time and a little patience - that's all you need for these lovely little beets to work their magic and emerge from the ground. With time, their roots will start to swell, and before you know it, these baby beets will be ready for picking.
In the summer, these young and tender baby beets are tossed in olive oil, thrown into a pan and roasted for about 40 minutes. How sweet and delicious they are! The baby leaves can be picked and used in salads, and the larger leaves, can be cooked as you would, any other green vegetable like spinach or chard.
Tip: Sow little but often, and harvest when the roots are about the size of golf balls (while they are still young and tender).
