Recipe of the Day: Roasted Beets

Beets are wonderful when prepared correctly, and they are surprisingly easy to make. I like to roast them and add to salads or top with cheese for a simple salad.

I received these great looking beets from Irv & Shelly Freshpick.

To roast them, slice the greens of the top and the long roots. Reserve the tops to be sauteed. (See recipe below)

Cut the beets so that they are all about the same size, this will help to make sure that they cook evenly. Place in an oven proof container, add a couple of cloves garlic, salt and pepper and a little oil.



Cover with aluminum foil and bake in a 400 deg oven for about an hour. The beets should be soft and cooked though without falling apart.




Refrigerate until cold. Then peel by simply rubbing the skin off.
The garlic can be eaten as is or smashed and added to a dressing.

Beet Greens
Rinse the greens really well. The best way to do this is by filling a bowl or pot with cold water, soak the greens for a minute, stirring at first but then letting then sit still for a minute. Then pull the greens out of the water. (I often use a salad spinner, and use the colander part to pull the greens out of the water.) Repeat two or three times until there is no more dirt in the bowl. This technique can be used with any really dirty greens such as spinach or arugula.

Saute a clove or two of garlic in oil, then add the beet greens.
Cook for about 5 minutes until wilted.
Season with salt and pepper to taste.