Beet blood

Many beets have given their lives for tonight's borscht feast. Actually, they were on their last legs anyhow, bolting due to the onset of warm weather. I roasted them yesterday while cooking and freezing several packages of beet greens (yum!), then made borscht with the roasted beets today, tasting each one to make sure it hadn't gone bitter. Most of them were still good, much to my surprise and pleasure.

I feel more secure knowing there are 4 quart containers of borscht in the deep freeze.

The varieties I grew this year were: Cylindra, Detroit Dark Red, Feuer Kugel, Golden, and Dewing's Early Blood Turnip. Love the name of that last one.