Posts Tagged ‘Beets’

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This Beet’s a Byoot

May 17, 2010

I file away comments like “Oh I hate beets” in the same basket as comments like “I don’t believe in vaccines” or “I only take all-natural supplements”. That would be the “I don’t know what to say to you next, so I’m just going to look at you awkwardly” basket. I have had a lot of practice looking awkward. Does it surprise you to learn that I have been wholly unsuccessful in converting these people to my way of thinking? For that reason, I will not be surprised if no one runs out and makes some roasted beets tonight. I will, however, judge you for it.

Beets are like God’s little vegetably gift to people. They are cheap as hell, full of nutrients (I don’t even know which ones, but tons, I’m sure of it), tender but substantive, and very delicately and DELICIOUSLY flavored. They go with everything!! AND, and, they basically cook themselves. Roasted beets do not equal beets from a can. So if those are the only beets you have tried, please do not go around slandering them. God hates that.

Roasting beets could not be simplererer. You lob off the tops, wrap them in tin foil, and put them in the oven. Seriously, thats it!! Besides peeling them when they are done. Cara taught me how, and she says to put any balsamic vinagrette over them. I must eat them with goat cheese. It has been ordained. I have this great recipe that I will have to post later for a cold beet and yogurt dish which maybe sounds gross but is actually phenomenal. Plus, the yogurt turns this arrestingly pink color that makes you feel like you are eating something radioactive. But guess what? It’s ALL NATURAL.

The first draft of this post had a lot more medicine/bitching stuff in it. But I was worried it would alienate readers. I only have like 3.  I need to pick out a very neutral medicine-y story for next time.


So the beets… here they are, prepped for the oven.  Cara says you have to put them in a glass baking dish. I have been thinking about this since I started baking them today, and I haven’t been able to come up with the rationale behind it. Let me know if you do.

Aaaand, here they are 1 hour and 15 minutes of 400 degree baking later:

They look the same.

So you let them cool, and then peel the outer skin off. It comes off really easily.

I took the pictures outside on my balcony, for lighting purposes. This is when my crazy neighbor downstairs saw me and said “Roasted beets?!? I never heard-a thhhemmm.”  Ugh.

Next, I diced them up, and tossed them in some homemade balsamic vinagrette. I used some dijon mustard, raspberry vinegar, olive oil, and a pinch of salt. Too easy! Sprinkle a little more salt over the dressed beets, and chill them before you eat them!

Just TRY them, picky eaters (Lindsey)