the beet goes on
Posted by Sarah
Beets are great. I’m talking about the vegi here not the cartoon band (not that I don’t love the band or anything else related to Doug for that matter). They’re good for you and tasty and easy to prepare. Plus they’re awfully pretty. For some reason I can’t explain I haven’t cooked beets at home for several years but last night I was feeling inspired and, having bought the last bunch that the Giant offered, I roasted myself some beets. It’s remarkably easy; all you do is wash some beats, drizzle them with oil and wrap them in a layer or two of aluminum foil. Pop ‘em in a 425° oven for 45 minutes to an hour or until tender, remove and let cool. When they’re cool, just peel the beets (this is an easy but messy task and should be done over the sink) and either slice them or cut them into wedges. Now what does one do with such goodness? I’m glad so you asked!
Roasted beets are great eaten straight but can also be made into a tasty tart or pureed and mixed with flour and egg for some pretty pink pasta (somehow attractive food just tastes better). My personal favorite is beet and goat cheese salad. It’s super simple to put together: just take some fresh greens, add the beets, some goat cheese and a nice vinaigrette and toss. I like a vinaigrette with some bite to really play up the sweetness of the beets and if you can get it or make it, champagne vinaigrette is really wonderful. I took it one step further and breaded and pan-fried slices of goat cheese which adds yet another layer of flavor. Toasted walnuts are another nice addition but really you can add just about anything and as long as you’ve got the beets, it’s gonna be good.