Funny, my CSA has assaulted me with beets for the past month. The three last week were each the size of a baby's head, this week's were smaller. The earlier ones I peeled, cut into quarters, roasted in olive oil and garlic until soft, then pickled them in rice wine vinegar, mirin, a little chili garlic paste, and a touch of toasted sesame oil (I warm the mixture up in the microwave for 1 minute and then add the warm beets). They were passable. I'll do the same with the 6 I have now, I hope this is the last of them.

I love roasted beets. Beet poo on the other hand, is scary...

colleenoz, I went into a bit of a panic and then I remembered... :-O

Blue berries too....but I digress...
I have always found huge beets to be woody...I would cut it before doing anything much with it and see if it looks fiberous. Might be best hollowed out like a Jack-o-lantern....wouldn't that be amazing?

If they're less than woody and more aged than tender and sweet, try beet chips (slice wedges on a mandoline and roast until crisp), pickled, borscht, or diced and put in a stew for a Halloween horror. :)

Borscht would be my first choice. The slow cooking necessary for a good soup or stew like borscht will soften up any woodiness or fibers. And I like me a good borscht with a dollop of sour cream on top!!

I'd also consider using it for Harvard beets - boy, haven't had those in years!!

Mom cans boatloads of Harvard beets (which the dh loves) so we are stocked. Beet chips! I love that idea. The size of this thing did concern me. It looks way too mature. We always grew beets on the farm when I was a kid – – Mom, in her 80s, still does – – but we always pulled them when they were half the size of this one, or smaller. I will peel it, slice it on the mandoline, and see what I can do.

I'd also go for borscht, I love the stuff! Of course, I really like beets too. I grew Detroit Dark Red and a golden variety this year, the deer loved the golden ones, I prefer the red ones so it worked out. I did win a Grand Champion ribbon at the County Fair for pickled golden beets, though, so it's not just the deer.

I never let them get that big, though, I try to pull them while they are still about twice the size of a golf ball. As mentioned, the big ones can get woody and tough and aren't as sweet. I don't care for them roasted, they seem to get too dark on the outside before they are done enough on the inside.

I do like Harvard beets, and I like beet chips. I like beets just plain and in borscht, and I sometimes made a "glaze" with orange juice and a bit of brown sugar. I also use hot pepper jelly as a glaze, that's one of Elery's favorites.

I've never eaten one that big, though, so that kind of fascinates me.

Annie

Hot pepper jelly as a glaze for beets!!...Genius!

This won't work if it's woody, but my favorite way to eat beets, not a common vegetable here, is to grate them, dress them with salt, olive oil, and lemon juice, and eat them as a salad. This is the same preparation as for carrot salad. You can do both and serve them side by side. Go light on the salt.

My go-to nowadays is roasted w/ olive oil & sea salt, then sprinkled w/ fresh lime juice & fresh ground pepper when done. Hubby never liked beets but now he loves them when prepared this way.

Simply cut into pieces approx. 2 bites big, toss w/ extra virgin olive oil, spread in a shallow roasting pan & sprinkle w/ some salt & roast 35-40 minutes @ 400F. Squeeze 2-3 Tbs. lime juice over the beets while still hot, add some fresh ground pepper, & scrape up into a heatproof bowl. Leftovers are great cold in salads as well.

Thanks, LindaC, I haven't been called a genius since, well, a long time, LOL. That hot pepper jelly is sure good for that, though.

Annie

I know it’s a little late now, I also had some really big beets this year. I put two large beets in my biggest roaster with about 1/2 cup water and bake with cover for 1-1/2 hours till gives a little with pressure.

I like beets, but don't know how to advise you on yours. Most likely I would just cut it up and cook it anyway you like beets.

Sue