It wasn't until I went apple picking this past October and serendipitously wound up at a pick-your-own farm, that I realized how wonderful fresh beets are and how easy it is to roast them. Just cut off most of the greens (these can be saved for sauteing later), wash, wrap each beet individually in aluminum foil, place in a roasting pan and pop them in the oven at 400 degrees for one hour. Let cool and the skins will peel off easily. Be careful of the beet juice - it stains! Beets will stay good in the refrigerator for a week and are great way to dress up a salad.
Or consider some of these other easy preparations:
1. Slice and serve with goat cheese, a classic combination
2. Mix with some oil and balsamic vinegar and use as a topping for bruschetta, top with fresh parmesan cheese for added flavor
3. Make a dressing with lemon juice, olive oil, and cumin - toss with the beets and top with some fresh mint for a Moroccan flair
How do you enjoy beets?
1 comment:
This beet risotto recipe is awesome! It's also really colorful.
http://www.epicurious.com/recipes/food/views/Beet-and-Beet-Green-Risotto-with-Horseradish-15293
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