First off, let me tell you, my kitchen smells delicious right now.
I just finished roasting some beets.
It’s a complete garden dinner tonight: baby carrots, spaghetti squash and beets are on the menu. I’m taking the carrots raw. I baked the spaghetti squash in halves with butter and brown sugar and the beets, of course, I roasted!
Beets are very easy to deal with and they’re about one of the very most beautiful things a garden can grow, in my humble opinion.
Here’s how to roast these gems:
1. Remove the tip of the root and the greens from the body of the beets.
2. Pop them in a lidded casserole dish with a drizzle of olive oil and bake at 350F. Smaller beets will roast completely in about 25 minutes and the fresher the beet the quicker it will cook. If you’re roasting biggies, check them as you go with a fork POKE POKE.
3. When your beets are finished, pull them from the oven. When they have cooled enough to handle, pick them up, one at a time, run them under cold water and rub them with your hands. The skin will peel right off leaving a delicious, smooth beet meat behind.
4. Dice these babies up or chop them into chunks and enjoy them alone, on a salad, or juggle with them. Just kidding about the juggling.
I prefer to take mine with a side of plain old goat cheese.
It’s pure deliciosity.
Seriously people. Seriously.
Best summer dinner. Ever.
Garden fresh.
Cultivated with love!
Tell me, how do you like your beets?
And if you are already a lover of beets, gimmie a yee haw!
Happy eating, you skinny birds.
xx
P
