Beet the Summer: Bake or Boil?

attended the Pikesville Farmers Market last week to help celebrate the grand reopening at its new permanent location.

But after seeing the Detroit Red beets on sale at the McCleaf's Orchard stand, she became a market customer too. Fresh beets, she said, are one of her favorite summer dishes.

Here's how Almond prepares them:

• Cut off and discard the tops and the bottoms of the beets
• Wash beets in water
• Put them into boiling water (no salt)
• You'll know the beets are done when they're soft by testing with a fork in the middle—just as when boiling potatoes for mashed potatoes
• Drain
• Remove the skins (they just slide off)
• Slice the beets
• Eat them hot or cold.

"They are wonderful," Almond said. "They're very sweet," noting that she eats only fresh beets, not the pickled ones.

Jayne Charles worked the cash register Tuesday for McCleaf's Orchard. She offered up a baking method, just as you would prepare a baked potato.

Here's Charles' method, and her idea for a beet, goat cheese and arugula salad:

• Cut off and discard the tops and bottoms
• Wash the beets in water
• Wrap each individually in foil
• Bake at 400 degrees for about 40 minutes, until you can stick a fork into the middle and it feels soft.
• Remove foil from the beets, using the foil to help slide the skins off the beets.
• Put skinned beets in the refrigerator.
• Slice and add to a salad of goat cheese and arugula, and top with your favorite salad dressing. (Get the arugula and goat cheese up the road at )

The is held from 9:30 a.m. to 2:30 p.m. each Tuesday through October 25, at the Office Depot in Pikesville.

The is located at 1630 Reisterstown Rd.