Roasted or raw, beets are delicious. They are nature's candy. I fell in love with beets about 4 years ago. Since then, I've found a variety of ways to prepare them. Jamie Oliver recently introduced me to raw beets. However, my favorite way is roasted. Then combining them into a salad with avocado, nuts, basil, onion, balsamic vinegar and goat's cheese. Also, beet chips make a great snack. Of course, beets tend to have an earthy flavor, but there is a sweetness, too.
(via Tony Fitts)
For quite some time, I never knew there were golden beets. How brilliant are these colors! Not only do they taste amazing, but it looks beautiful.
Last week I roasted beets and ate them plain with a little olive oil. Yum!
Be adventurous and try this beet salad.
One bunch of beets
extra virgin olive oil
1/4 cup or less of water
Cut the beets into medium sized cubes, toss in olive oil and place in a pan. Add the water, but it should only be touching the bottom of the beets. This is so they don't dry out. Also, add salt and pepper and a little balsamic vinegar to taste. Let them roast for 30-45 minutes on 375* checking and stirring occasionally. After they've cooled, add the other ingredients. Beet juice will stain anything it touches and the color overpowers other ingredients. Be sure to combine the other ingredients first, then add the beets. It will be more attractive if combined in that process.
Eat some beets, peeps!