I’ve always shied away from beets. I can’t decide if it’s due to their rustic flavor or their fuchsia coloring, but either way I hadn’t ever dreamt of cooking them. Until last week.
As part of my Culinary To-do list I vowed to accomplish five cooking goals in the month of October – and I started with the beets.
I knew that I wanted to serve my beets on a bed of mixed greens so I figured the best way to battle the beets was by roasting them.
My first though was roasting beets is so easy! Four easy, foolproof (I promise) steps:
1. Wash outside of beets + cut off long greens
2. Place on cookie sheet with some sea salt + extra virgin olive oil
3. Roast until you can stick a fork through the skins
4. Peel skins off + eat – preferably with goat cheese
After I let mine cool I chopped them up and tossed them on a salad with some goat cheese from Triple Creek Dairy.
The greatest beauty of the beets? Matt said they were delicious!