I realize I’m a little stuck on these beets, but they really are amazing me. This one just had to have some recognition. As proven by the ruler, it is nine inches of usable beetroot. And for a bonus, the tops are abundant and tender.

I wash, spin dry and cut the beet tops into wide strips, then stir fry them in a little grapeseed oil. They take only two or three minutes. The standard method for cooking beet roots is to leave an inch of stem and boil them whole so the skins slip off and the colour does not bleed out in the cooking water.

On Sunday when I went to cook the three in the previous photo, I discovered that they wouldn’t fit in my biggest pot. I had to use the stock pot. I’m not sure that even the stock pot will hold this one.