How do you feel about beets? Love ‘em or hate ‘em?
From
| July 30, 2010
In Coffee and Convo, Kitchen Basics
Featured Recipe: Roasted Beet Salad with Melted Swiss and Beet Vinaigrette
How do you feel about beets? We suspect that beets are one of those polarizing vegetables that you either love or loathe. President Obama has gone on record as a confirmed beet-hater. Or it could be genetic. Beverly’s husband, his mother and all five of his siblings can’t bear to eat a beet.
However you feel about beets, roasting one is going to magnify your emotions. For a moment, let’s assume you are a beet lover. Roasting them concentrates the sugars, and the sweet results are sublime.
Here’s how to make two cups of roasted beets:
Preheat the oven to 450 degrees F. Take 3 medium beets, and if they have leafy tops, trim them and reserve for another use. Under cool running water, peel and slice the beets into bite-size pieces. (This prevents finger stain.)
Place the sliced beets in a single layer on a foil-lined baking sheet. Drizzle with 1 ½ teaspoons of olive oil. Roast uncovered for 30 minutes or until tender when pierced by a small knife. Remove beets from the oven to cool and serve. Or, roasted beets can used in today’s salad or refrigerated for up to four days.
So, if you’re a beet-lover, try this beet extravaganza and tell us what you think. Or, if you get inspired, you could make your own beet dish and enter the Aunt Nellie's recipe contest. Who knows, maybe you'll win the $2,500! (Deadline to enter is Aug. 13, 2010.)
Finally, we’re also anxious to hear from beet-bashers….why, oh why don’t you like them?
Comments
From Bonnie - July 30, 2010
Love beets. My favorite is roasted beets with gorgonzola and a viniagrette over lettuce, topped with toasted walnuts. Had the opportunity to go to St. Petersburg, Russia. I ordered borscht every time I saw it on the menu, and was delighted with all the variations -- some borscht doesn't even have beets in it.
From Beverly Mills - July 30, 2010
From Mark in Florida, via Facebook: I love beets,hot with a pinch of salt.They can be alarming when digested (if you know what I mean).
From Beverly Mills - July 30, 2010
Hi Bonnie, thanks for stopping by KS! You're making my mouth water....
From Beverly Mills - July 30, 2010
From Betsy in North Carolina, via Facebook: Loved making lipstick out of the juice as a kid.
From Debts - July 30, 2010
I really love the beats and these is mine Favourite one.I like to have the roasting with hot and little bit spicy.
From Beverly Mills - July 30, 2010
That reminds me of the time, years ago, that I used beet juice to dye Easter Eggs....a la Martha! Turned out nicely, too.
From Beverly Mills - July 30, 2010
From Beverly Lane Mills, (no relation!), via Facebook: I love beets...must be my Lithuanian blood!
From Alicia Ross - July 30, 2010
Beverly, Do you remember your big batch of roasted beets years ago and subsequent phone call to the doctor to make sure there was nothing amiss? I still laugh about that (with you of course!) and just know, you have saved me many calls to my own doctor when I forget I have eaten the entire pan of roasted beets!
From Beverly Mills - July 30, 2010
Yes, beware the next-day legacy of roasted beets. LOL!
Related Recipes
Roasted Beet Salad with Melted Swiss and Beet Vinaigrette
June 28, 2010
If you like beets, you're going to love this. It's beet heaven.
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From Beverly Mills - July 30, 2010
From Joann, via Facebook: Too messy. A friend made me a beet cake and it wasn't too bad.