Beets

I was in the mood for baby beets for dinner this evening, but I had a little trouble out in the garden. All I could find were monster-sized beets.

So instead of baby beets pan fried in butter with garlic and chives (a delightful way to enjoy beets and one of my favorite side dishes) I needed to come up with a new plan.

Some of these giants will be diced and boiled until soft (NOT MUSHY) and the water drained out of them. Once cold. they make a great addition to a green salad of lettuce, green onions, cherry tomatoes, cucumbers and toasted walnuts. I have also been known to eat boiled beets for breakfast mixed with a little sour cream, but that is another story.

The rest of the beets today will be sliced into french fry size and roasted. I like to sprinkle them with olive oil and sea salt before roasting at 375 degrees for 15-20 minutes. Make sure the oven is up to temperature before putting in roasting pan and leave room on the pan for each piece without competing with each other. A non-stick cookie sheet works well. Delish!

Some people like to roast carrots, potatoes, parsnips and onions at the same time, but for me today I’m just going to stick with the beets. I would love to hear your favorite ways of eating beets.