Growing Beets at Grieb Ranch

Starting when Daniel Willems was 5 years old he raised beets and sold them to a local Farmers Market for Mrs. Fernamberg. Daniel started the beets from seed in a seedling box in the house for Spring planting after the soil was tilled. When the seedlings were big enough, he planted them in the ground and took care of them. Once ready to harvest, he would pull the beets and then wash and bundle them for sale. The Willems family enjoys eating them on salads.

beet seeds
Recipe for: Pickled Beets   From the Kitchen of: Connie Willems


1 lb Beets
2 C. Sugar
2 C. Water
2 C. Vinegar
1 Lemon
1 Tbsp. Cinnamon
1 tsp. Cloves
1 tsp. Allspice

Instructions: Roast beets. Preheat oven to 425 degrees. Wrap beets in aluminum foil, 3 at time. Place in shallow roasting pan and cook for 1 hour or until beets are soft. Cool before handling. Cold-dip and slip skins. Make a pickling syrup of the sugar, water, vinegar, lemon sliced thin, cinnamon, cloves and allspice. Place cooked beets in sauce pan with lid, cover beets with pickling syrup and simmer with lid on for 15 minutes. Cool completely and refrigerate to use on salads.  For a different salad option, add warm beets to a salad that has goat cheese and a balsamic vinaigrette dressing.

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