Thursday, June 25, 2009

golden beets

I love roasted beets. I usually buy golden beets because they don't dye your hands (or urine!) the same way red beets can. You can sometimes find them at the grocery, but I can always find them at the farmers market. Summer is beet season and they are making their way to the farmers markets around me.

To roast beets, cut away greens (reserve and eat separately). Place beetroot in a baking dish with a small amount of water. Cover dish. Place dish in 375 deg. F oven for about 45 minutes until knife easily pierces beet. (Cooking time will depend on size of beet...). If you're not eating right away, place in fridge. When ready to eat, slip off skins under cool running water. Slice and drizzle with vinegar and sprinkle with salt and pepper. I usually roast in advance and eat beets cold.

*Try beets even if you don't like them... pickled beets aren't very good (what you usually find in salad bars) and they are better roasted than boiled (IMO), although boiling is a common preparation method.

No comments:

Post a Comment