Beets are one of those vegetables that end up in my shopping cart even when they’re not on my list. I can’t seem to resist the red veined leaves or the thought of the tender, crimson flesh after they’re cooked.
Digging through the pile of beets at the market is part of the fun – I search for firm, smooth skinned beets and full, healthy greens because I eat both.
Rarely do I have plan for them. Sometimes I make a salad of steamed beets and wilted beet greens, other times I put them in a smoothie.Often, though, I eat them simply roasted.
Joe says I’m an anomaly when it comes to veggies. Actually, he calls me a weird vegetable girl.
He doesn’t like beets. So, I make potatoes for him and beets for me. I don’t have to share. I’m happy this way. I think he is, too.
When oven roasting beets, gloves aren’t necessary because the beet stays intact until they’re out of the oven. My vegetable cookery classes in culinary school suggested keeping the skin on the beet, leaving 1 inch of stem and root intact until cooked. This keeps the nutrients inside of the beet during the cooking process.
The skin easily peels away from the bright red, fork tender flesh. I eat them lightly seasoned with salt, pepper, and a quality olive oil. Sometimes I top them with a yogurt dill sauce or a balsamic dijon vinaigrette.
Find more nourishing recipes at Hearth and Soul.