Beautiful Beets

Fall is the time of year when the garden begins to wind down. Tossed over the fence to the cows are all the lettuce plants that bolted and were trying to flower, the cabbages that had overgrown and split into large chunks that the slugs attacked with vigor, the spent green bean plants and what was left of the withered vines of the butternut (after getting a few, good, harvest-able squash).
I’ve started pulling up the root vegetables and the beets are at their best.
On the left, the quarters were boiled until tender. These can be eaten warm with a little butter or sour cream, or (my favorite) eaten cold one right after another without any sauce or seasoning. (I’m serious. Breakfast, lunch and dinner. I love them). Many times I will boil a large pot of layers beginning with beets on the bottom, then a good layer of carrots and another layer of potatoes on the top. The carrots do turn a little pink as do some of the potatoes, but that just adds to the beautiful mixture.
On the right are raw beets. I like to grate them up and add orange zest, garlic powder, lemon juice, grated carrots and apples, and honey for a flavorful fresh beet salad. (This again, can be eaten any time of the day or night).