I love beets. Roasted, pickled, boiled, juiced, give them all to me! Not only are they a delicious vegetable, they are packed with many vitamins and minerals (fiber, iron, folic acid, vitamins A, B & C to name a few), they cleanse the body, and some believe that they are an aphrodisiac. Beets are also very beautiful, on their own, and as an accompaniment to other ingredients.
My preferred method of cooking beets is roasting them in a 400 degree oven for about 30-35 minutes. I place the beets in an aluminum foil-lined sheet tray, toss them in olive oil, salt and pepper, then wrap the beets tightly with the foil. I take the beets out of the oven when they are tender, and when they have cooled off enough I peel the skin off. A sweet and beautiful product in a few simple steps.
If you haven’t tasted beets, then now is the time to do it. Farmer’s markets should have them available, as the traditional red variety, as well as golden beets, and Chioggia beets (a pink and white varietal) are in season. When purchasing beets, be sure to hold on to the greens, they are delicious when sautéed with garlic and tossed with a splash of vinegar.
For a refreshing twist on roasted beets, here’s my favorite summer recipe:
6 beets, roasted, then cut into medium dice
Raspberry vinegar to taste
Juice of half a lemon
4 ounces of Feta cheese, crumbled
Salt & pepper to taste
- Toss the already roasted beets with the vinegar and lemon juice.
- Sprinkle the crumbled feta cheese onto the dressed beets.
- Season with salt and pepper. Enjoy!
What’s your favorite way to prepare beets? Share your ideas here.