One of my favorite vegetables throughout the winter and early spring is beets. I like to roast them and serve them simply with a honey vinaigrette dressing. Of course, they are also good in salads, as a side dish or as a garnish, as well.
We are all familiar with red beets, but there are a variety of others out there as well. Chioggia beets are an heirloom variety that have a pink color and a sweet, mild flavor. Golden beets are gold in color with a sweet taste. When combined, these beets make a beautiful presentation.
Here are easy instructions on how to roast beets:
Preheat the oven to 425oF. Wash the beets and remove the green tops (reserve the tops for other uses). Don’t dry the beets. Wrap them in aluminum foil and bake them for about 45 minutes, until soft when tested with a fork. Remove them from oven and let them sit, still covered in the aluminum foil, for about 15 minutes to cool before peeling. Peel them by rubbing them with your hands. Slice and use in your favorite recipe. Here is one of mine – Roasted Alaskan Halibut with Arugula, Beets, Oranges and Chopped Hazelnuts .
