I’ve said this before. Before I met my husband, I was not a fan of beets. You’d never find canned beets in my shopping cart, I wouldn’t order it off a menu and no way would you get me to grab the root veggies from the produce aisle.
Fast forward to July 29, 2010, with me overloaded with beets. I already had six gold beets in my fridge from our Sandhill Organics share a couple weeks ago. So when we opened up the box this week and saw yet another bunch staring back at me, I knew we had to act.
I remembered Cooking Away My CSA participants posting about how easy it is to roast beets for eating immediately or saving for later to toss in a salad with goat cheese.
I had six to roast (at 375 degrees, wrapped in foil, for one hour), so we ate two with our sloppy Joe’s. The rest will be for lunch tomorrow and salad over the weekend.
Here’s one roasted until fork tender:
Easy peasy to peel:
Sliced and dressed with extra virgin olive oil, a splash of baslamic vinegar & sea salt:
Virtual Farmgirl 
I love roast beets…I think too many of us children of the 60s and 70s got turned off by pickled beets & just don't know what a great beet tastes like.Another recipe:Make a French vinegarette (olive oil, vinegar, salt, dijon mustard) and toss with the roast beets while they are still warm. Add an extra sprinkle of coarse sea salt. Toss with chopped cilantro and crumbled queso anejo (mild Mexican cheese) or a mild goat cheese.
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This is a really nice grated raw beet salad. Very tasty and very quick to prepare. http://www.nytimes.com/2010/07/08/health/nutrition/08recipehealth.html?scp=1&sq=beet%20salad&st=cse
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Had to laugh — we had the same experience with beets. Wouldn't touch them 'till two years ago when they filled our CSA box. Ten minutes on Google led us to roast beets and goat cheese on slices of French bread. Now we grow our own beets! Don't stay a virtual farmgirl forever. We grew up in the suburbs of NYC but found our way to rural Wisconsin, and are loving it. As I write the chicks are pipping… (check out our website)
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Thanks all! I have another bunch of beets to use up soon. I already have plans for the greens tonight and will try one of these this week.
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Mmmmm. Golden beets are so good. Thanks for sharing your sustainable lifestyle with us!-Deb for Ecover
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I love roast beets…I think too many of us children of the 60s and 70s got turned off by pickled beets & just don't know what a great beet tastes like.Another recipe:Make a French vinegarette (olive oil, vinegar, salt, dijon mustard) and toss with the roast beets while they are still warm. Add an extra sprinkle of coarse sea salt. Toss with chopped cilantro and crumbled queso anejo (mild Mexican cheese) or a mild goat cheese.
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This is a really nice grated raw beet salad. Very tasty and very quick to prepare. http://www.nytimes.com/2010/07/08/health/nutrition/08recipehealth.html?scp=1&sq=beet%20salad&st=cse
LikeLike
Had to laugh — we had the same experience with beets. Wouldn't touch them 'till two years ago when they filled our CSA box. Ten minutes on Google led us to roast beets and goat cheese on slices of French bread. Now we grow our own beets! Don't stay a virtual farmgirl forever. We grew up in the suburbs of NYC but found our way to rural Wisconsin, and are loving it. As I write the chicks are pipping… (check out our website)
LikeLike
Thanks all! I have another bunch of beets to use up soon. I already have plans for the greens tonight and will try one of these this week.
LikeLike
Mmmmm. Golden beets are so good. Thanks for sharing your sustainable lifestyle with us!-Deb for Ecover
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