Just back from the Farmers Market and Dominic, one of the Gazy Brothers Farm sons, suggests I try one of the larger beets that was from the “Pick Your Own Garden” but had made its way to the market.

Yay! Something challenging for me to cook. I never cooked a softball or baseball sized beet before and I had two, but don’t just trust me look at the photo taken next to eggs!

So how do I cook? I consulted a New York Times Cooking: Really Big Beets recipe that suggested roasting at 400 degrees after scrubbing, peeling, coating with olive oil, salt and pepper. I wrapped each beer in aluminum foil and roasted on a sheet pan for 80 minutes. The recipe suggests 45 to 90 minutes, so I checked at 45 and 80 it was done when a knife or fork could be easily inserted.

How to’s: peel with knife

Coat with oil, salt pepper

Wrap beets and cook on baking sheet

Test wellness with knife or fork

Eat and enjoy! One suggestion is Greek Beets from Greek Boston. I like sliced with olive oil, vinegar, garlic, onions. Another option is mix in sour cream or yogurt instead of oil. Yum.

Or maybe serve whole – it’s very size is impressive – and have fix-ins on the side.

See size of final product next to large peaches!