When I was a kid, my father and grandfather grew a huge vegetable garden. Between the two of them we had a variety of tomatoes, peas, string beans, greens, squash, broccoli, corn, onions, potatoes, carrots, and beets. There’s a picture in my parent’s family album of me holding a gigantic beet with my grandpap. So I go way back with beets….
Some are saying they are the new “it” vegetable, so why not try some if you haven’t lately? They come in a couple of varieties – red and golden. (The red ones are my favorite, although they do stain your hands a bit, and can stain your clothes, so be careful when washing and peeling.)
Beets are full of fiber and antioxidants, so if you think you don’t like beets, try them a new way. They are wonderful roasted and eaten as a side or on a salad (add goat cheese and a few toasted nuts – heaven). When it’s time to fire up the grill, try sliced beets and spinach leaves on your next burger! A taste sensation!
Here is a simple how-to pictorial for roasting beets:
First peel the beets, then rinse. Cut them into large chunks, or slice them into rounds.
Toss cut beets into a baking dish, drizzle with 1-2 teaspoons of olive oil, add a small pinch of salt. Roast for 30-45 minutes in a 400F oven.
Leftover beet tops – wash the greens, and steam in the microwave. Chop and eat as is, or add to another vegetable or grain dish.
