Would you all believe me if I told you that I became a farmer so I could plant and eat as many beets as my little heart desires? It’s an honest fact! My husband and I have a six-acre farm and we dedicated a LOT of that land to multiple rows of beets. It’s true love. Beets are my spirit vegetable (yes, that is a thing!).
In my opinion, there is nothing more delicious than a farm-fresh beet. If you are a beet lover, I would highly suggest seeding beets in your garden. Beets do well in cooler climates, but can survive in warm weather too! They appreciate fertile soil and a lot of water. One of the most important things to know about growing beets is that they need a little room to grow big, so thinning a row of germinated beets is necessary — thin so they are about three inches apart.
Beets are ready anywhere from 50-70 days after seeding. I tend to like smaller beets (I think they are sweeter) so I harvest them young. It’s totally up to you though!
If you’re not up for growing your own beets, don’t worry! You can find fresh beets with healthy greens attached at most farmers markets throughout the summer and fall. I always recommend heading to your local farmers market to search for your produce and hopefully you’ll get to meet your farmer, which is always a great thing! Grab your farm fresh goods and run home to whip up this easy and delicious farm fresh pizza.
I am a little embarrassed to admit that I never knew that beet greens were edible (and delicious) until I started farming five years ago. If I could take back all of the amazing beet greens I’ve thrown out over the years, I would do so in a heartbeat! Beet greens are not only nutritious, but they add a nice and mellow flavor to any dish and can stand in for leafy greens in pastas, salads, and – as in this case – pesto.
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We topped our Beet Green Pesto pizza with some fresh spring greens and a drizzle of olive oil. It was an absolutely wonderful meal complete with a bottle of good wine and great friends to share the bounty of beets.
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