Posts tagged ‘Beets’

Beets

Beet season is upon us and will last through early fall. Take advantage of the various stripes and colors at farmers’ markets, they are more flavorful and luscious than their winter counterparts.

Many people aren’t sure how to cook or what to do with beets once they’ve bought them. I usually roast mine at 350 degrees for an hour,  wrapped in tin foil and drizzled with a touch of olive oil and salt. I recently made a beet and burrata crostini, which was fabulous and incredibly simple. You’ll wow your friends with it.

http://www.foodandwine.com/recipes/beet-and-burrata-crostini

Beets are also terrific in salads. Toss with greens or arugula, an orange or balsamic vinaigrette, blue cheese chunks, and some marcona almonds or pistachios.

I often hear people say they don’t like beets. I didn’t think I did either, based on childhood memories of ones that came in a can. But roasting fresh beets, recently dug out of the ground, changed my perception, and I suspect it may change yours as well.

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September 2, 2010 at 8:23 pm 2 comments

Roasting Beets

I love beets. I know they aren’t everyone’s favorite, but  people who wrinkle their noses at the mention of this root vegetable are often thinking of the canned beets of our childhood. I didn’t like those either. But fresh beets have a very different flavor than the canned variety.

Here’s my primer on roasting beets to enjoy in a salad.

Scrub each beet to get the dirt off. Cut the stems and leaves (keeping the leaves to saute if you like). You can leave the beets whole, or cut in uniform sizes for even cooking. Place them in tin foil, drizzle with a bit of olive oil and sprinkle with fresh salt and pepper. Wrap tightly and put in a 400 oven for 40-45 minutes, until the beets can be easily pierced with a fork.  Once out of the oven, leave the foil package open to allow the beets to cool.

Now for the time consuming part. Don some gloves to keep your fingers from staining, or use a fork to hold each beet in place while you peel the skins with a knife. If the beets have been cooked long enough, the skins should come right off with minimal scraping.

Red beets are the only ones that stain, the yellow, orange and striped varieties do not, so keep that in mind if you care. If you wash your hands right away, the juice should come off your hands without any problem. In any case, it will go away eventually!

Once the beets are skinned, you can slice or cube them into bite-size peices. Then toss them with mixed greens,  goat or blue cheese, almonds or pistachios,  and a sherry or balsamic vinaigrette, and  you’ve got a stunning and tasty salad.

December 6, 2009 at 6:00 pm 2 comments


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