For some reason, beets get a bad rap, especially with the younger generation. Like some of the other veggies in our lives, we’ve had some quite awful beets which might explain their unpopularity. Overcooked or canned, these quite messy root veggies can quite honestly taste pretty bad and the red ones can stain our clothes and countertops. Put those pre-conceived notions and aside and discover the true wonders of beets.
As you wander through your farmers’ market this weekend, look out for some yellow, orange or even candy cane beets, which like their color, are milder in taste than bright red beets. A simple roasting with olive oil and then a sprinkling with some course sea salt will bring out their distinctly mellow flavor. Make a few bunches for the week and keep them in the fridge to use as an ingredient or accent to your mid-week meals.
Roasted beets can be the highlight of a summer salad, with sliced tomatoes, fresh corn and feta cheese, be diced and added to a green salad or become the base for a sweet summer ravioli. Keep them on hand and jazz up your summer meals in any way you choose!
- Pre-heat the oven to 425 degrees.
- Cut the leaves and stems from the beets. Peel the skin, rinse and dry each well. Cut each beet into 1/4 inch slices.
- Spread olive oil on a large baking sheet. Place beets on the baking sheet and roast for 15 minutes before flipping. Cook beets on the other side for another 15-20 minutes until roasted and tender.
- Remove from oven and sprinkle with sea salt.
Don't let anyone tell you beets are gross until you've roasted and tasted them yourself. Whether you puree them for a ravioli filling or combine them with corn and tomatoes for a summer salad, beets in any color will add a distinctly delicious taste to your meals.
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