Versatile and vibrant: Colorado beets

September 10, 2019
Contact: Wendy White, 303-869-9174,
Broomfield, Colo. - Beets are a versatile root vegetable available in many colorful varieties. They are fat free, low in sodium, an excellent source of folate--and all parts of the plant are edible. Choose firm beets with smooth skins. Find Colorado beets at your local farmers’ market, grocery store or at restaurants across the state.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state. The following recipe is provided by Chef Jason K. Morse, C.E.C., of 5280 Culinary, LLC:
Beet and Bacon Hash
8 beets
1 tablespoon olive oil
Kosher salt, to taste
Black ground pepper, to taste
1 small yellow onion, julienned
10 strips thick sliced bacon, cut into 1/2" pieces   
Brown sugar, to taste          
White balsamic vinegar, to taste      

Preheat oven to 250℉. Trim the roots and stalks of the beets, and wash thoroughly. Place the beets into a medium bowl, drizzle with olive oil and toss. Place the beets on a pan and put in the oven. Cook for 90-110 minutes or until the beets are fork tender. Remove from the oven, place in a bowl and cover. Let sit for 20 minutes, then remove from the bowl and carefully peel the beets. Cut into medium sized cubes and place into a small bowl. Heat a large sauté pan over medium high heat, add the bacon, and sauté until half cooked. Add the onions and sauté in the bacon fat until caramelized. Add the beets and season with salt and pepper. Sauté until the beets start to caramelize. Finish with the brown sugar and balsamic vinegar to taste. Allow this to glaze beets. Serve warm and garnish with smoked cheddar cheese or smoked blue cheese.                                
Enjoy with a glass of Colorado wine such as Petit Verdot from Colterris Winery in Palisade, Colorado. This wine is part of the 2018 Colorado Governor’s Cup Collection, which includes wines that best represent Colorado’s wine industry as selected by a panel of national and Colorado wine professionals.
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