I was inspired by Love Veggie and Yoga’s beautiful beet pictures last week to try my hand at cooking fresh beets. I had previously used canned or pre-packaged Trader Joe’s beets….because I was afraid of these lumps of dirt marked “beets” I saw at the store. How to clean them? How to cook them? See, scary. Don’t be like me, don’t fear the beet.
Just eat it.
Turning dirty roots into a gorgeous side dish was freakishly easy.
Here’s what to do:
1) Buy 4-5 beets: purple, golden, red – whatever is available.
2) Bring beets home, put on sweatpants and Pandora radio.
3) Remove beets from bag, and scrub clean.
4) Stop to talk on the phone with friend from home.
5) Return to beets. Using a vegetable peeler, peel off the tough outer skin.
(you can leave the skin on, if you’ve scrubbed these free of dirt and ick)
6) Chop into quarters, and place in a tin-foil lined baking dish.
7) Liberally drizzle with olive oil, sea salt and cracked black pepper (you could add minced garlic or minced ginger if that makes your skirt fly up).
8) Roast in a pre-heated oven (350 degrees) for at least an hour, longer if you have
9) Clean the kitchen, which you had been avoiding, while the beets bake.
10) When beets are fork-tender, they are done.
11) Marvel at how pretty and roasty the beets look. Marvel at how clean the kitchen looks.
12) Eat beets in three ways:
12a) Warm as a side dish to roast chicken or grilled beef.
12b) Cold with a dollop of greek yogurt and a sprinkle of dill.
12c) In a salad with lentils, goat cheese and asparagus, that you saw here.