i’m just going to go right out and say it – beets are going to make your pee and poo a pinky red colour.
just accept it.
it’s worth it.
and you’re not dying. it’s just the beets intense pigment.
beets are DELICIOUS! and good for you!
win win!
here’s what i do…
oven can be anywhere from 350 to 425 degrees fahrenheit.
scrub beets – get that dirt off of them, because you’ll have gotten these beets from your local farmer – right? they’re in season right now, there’s really no excuse.
grab a baking sheet.
lay the whole beets (greens off but skin still on) in a piece of aluminium foil, drizzle in olive oil and a pinch of salt. make sure you have enough foil to enclose them into a pocket, folding and closing up all the sides. throw baking sheet with beet package into the oven.
roast beets depending on their size and your oven temperature for 25 to 50 minutes. beets are pretty forgiving, so you really don’t need to worry. check them by piercing them with a knife or fork. if it goes in smoothly, they’re done!
take the beets out of the oven and let cool long enough to where you can pick them up with a paper towel in hand and gently but firmly rub the beets skin off. why the paper towel? otherwise your hands will look like mine do above.
BEETS STAIN!
so be careful.
think about everything they will touch.
avoid pink stained kitchen equipment.
and there you have it. easy.
the skinned beets can be sliced and added to many variations on a salad – that is, if you don’t just eat them by themselves first as a snack. i completely understand and do not judge if that happens. they are that good.
i love a simple green salad with goat cheese, beets, olive oil and a good balsamic vinegar.
something a little more fancy? how about golden beets, sliced red onion and cara cara orange segments tossed in a vinaigrette made up with olive oil, salt, pepper, orange juice and freshly chopped tarragon. then crumble goat cheese on top, because, why not!
what are you going to make using beets this season?
