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!