I dug up about half of my carrots last week and stored them in the fridge. I covered the rest with straw and hoped they'd be fine out in the garden. They were already half-covered with leaves from my neighbor's trees, so I don't know that the straw was all that necessary. I starting pulling beets, too, but was a bit disappointed with the size of the beets. After digging five or six, I covered the rest and hoped the roots would continue to grow even if I hid the green tops under the straw.
Yesterday, I decided to do something in the crock pot for dins. I raided the freezer for appropriate beef and figured chuck steak with carrots and potatoes would work. Then I figured I may as well throw in the beets, too.
Those are the Viking purple potatoes from my garden. They weren't very prolific, but they had a good flavor. I peeled the beets because the skin has seemed kinda bitter whenever I've cooked them any other way.
I also washed, chopped and set aside the beet greens so we could have those for dinner, too. First, I fried two pieces of bacon with some onions, garlic and the last yellow pepper from my garden. When everything was crispy, I took the bacon out, added the greens and sauteed for about 5 minutes. Then I added a tablespoon of Four Thieves Vinegar, along with the crumbled bacon bits. The result was pretty tasty, but then again, what wouldn't be tasty if you sauteed it with bacon, onions and garlic?
The beets were good in the crock pot, but it's the carrots that are really good cooked that way. I can't remember what kind of carrot seeds I purchased, but whatever they were, they produce some really tasty tiny carrots. The beets did color the broth, making it a deep burgandy. I saved it. I'm sure I'll use it next time I make beef stew.