I love beets!
I love beets! I always have. It wasn't one of those foods I had to grow into, like sour cream. Honestly, I'm quite surprised how many people don't love this vegetable. Compared to most vegetables, I believe they have a much higher natural sugar content. Who doesn't like sweets? I'm not a dietician, so I'm basing this knowledge on two things:
1. My zone-diet friend will not eat these.
2. Jessica Seinfeld, author of Deceptively Delicious, gets away with adding beet puree to many of her desserts.
Unlike zucchini, beets so delicious, you don't have to try to hide their flavor. Add a bit of of vinaigrette and DELISH!
I ROASTED the BEETS according to the Joy of Cooking:
Preheat oven to 350 degrees. Leaving the rootlets, trim all but 1 inch of the stems, then wash:
1 lb. beets
Place them in an 8x8 baking pan and add 1/2 cup. water. Seal the pan tightly with foil and bake utnil the beets are easily pierced with a thin skewer or knife tip, about 45 mintues for small, 1 hour for medium, and 1 1/4 hours for large beets. Slip off the skins when ready to serve. Leave the beets whole or slice into rounds or wedges.
Vinaigrette
Whisk together and toss with sliced (still warm) beets:
1/4 c. sherry vinegar
1/4 c. oil (typically, vinaigrettes have 2-3 parts oil to vinegar, but I love vinegar, so I use the 1 to 1 ratio)
1 t. dijon mustard
snipped chives
salt and pepper
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