Went our for dinner and had a delicious beet salad last night, and I was reminded how much I love these little gems. Now, I know they’ve gotten a bad rap, but honestly I don’t know why. They’re sweet, but not too sweet, and they’re loaded with lots of healthy nutrients I can’t be bothered to look up the spelling of. You know, whatever it is you get from dark colored fruits and vegetables. So, I thought I’d take a mo and mention the mighty beet and offer a bit of advice on preparing them.
Quick note: There seems to be a mania for raw beets at the moment, but that is just wrong. If you want to shred ’em and eat ’em raw, that’s between you and your god. Personally I never would. Call me a conscientious objector on the issue.
So right off quick, set your oven to 425 degrees.
Take your beets and lop off the leaves, leaving about an inch of stem on each beet. If the greens are fresh, you can wash them and steam them. They are absolutely delicious with a pat of butter and a drizzle of red wine vinegar. If you’ve never tried the greens, do so immediately. Some say they’re the best part of the veg.