Wednesday, April 15, 2009

Roasted Beets

Beets are another one of those vegetables that I wanted to teach myself to like this year - and with the help of my brother, who is a huge fan of beets, I'm happy to say we have succeeded. It turns out that more often than not, the simplest methods of preparation yield the tastiest results when it comes to vegetables.

For beets, simply scrub them really well with a vegetable brush, cut off the tops and ends, and pare away any "hairy" spots where little feeler roots have sprouted (you can peel the whole thing if you want, but it's not really necessary). Cut the beets in wedges and toss with olive oil (and salt and pepper if desired). Spread in a single layer in a glass dish and roast for about 45 minutes at 325. The beets are done when easily pierced with a fork, but not mushy.Here are our beets before roasting. Aren't they pretty? We used a combination of red, golden and Chioggia beets. They won't be quite as vibrant after roasting, but they'll taste wonderful!

Roasting really brings out the sweetness in the beets. For a nice contrast, you can toss them with the following dressing (or just serve it on the side).

Pour 1/2 cup sherry vinegar.
Add sugar, salt, and pepper to taste.

Sorry that's not very exact, but I honestly don't know how much I use. Just start off with a little and add until it suits your tastebuds!

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