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We planted beets right before our big family vacation last June, and they straggled and struggled along all summer. I never got around to using them in the fall, and actively began ignoring them come winter. They survived some significant week-long freezes, and a couple good snows to boot.
I finally decided to pull them up and see if there was anything worth saving, and it turns out that beets are pretty darn tough in the ground. We cooked up a batch of golden beets for a salad a few weeks ago, and today I pulled out the fancy candy-cane striped Chioggos to roast for Robbie’s 3rd birthday party. After paring off the gnarly skin from the tops, they look as good as new.