Beets are Better!

June 30, 2008

I often don’t stop to think about how delicious beets are. We grow them pretty much year-round so they are a staple of our diet. And being self-centered, I assumed that most people (at least the ones that like good food) eat beets as regularly as we do. This weekend, we had friends over and I made roasted beets for dinner. Maybe for the second time in a week. It was the first time they had ever eaten beets! Over 30 years and no beets! And according to my two very learned and well travelled friends, there are many others just like them walking the streets everyday! This is just terrible so I am taking in upon myself to start a re-education campaign! Beets are Better! Say it loud! Say it Proud! Roasted, pickled. . . boiled — any way and you’ll feel spoiled!

Seriously, beets are delicious, good for you and so easy to prepare. At Coon Rock, we grow 4 varieties — golden, chiogga, red ace and bull’s blood (pictured above). We eat them roasted at least once a week. Simple recipe:

Take a bunch of beets (I usually count 2 beets per person I’m feeding), cut the tops off to save for later, and scrub really well. Preheat oven to 350 degrees and place beets in a roasting dish. Sprinkle with olive oil, salt and pepper and roast at 350 for 45 minutes to one hour. Remove from oven when beets are fork tender and serve warm.

As an additional side, take beet greens and saute with olive oil and salt for a delicious healthy side of greens!