Monday, August 31, 2009

simple roasted beets

I think I might like beets. I've been trying, unsuccessfully, for the past couple of years. I think perhaps it's finally worked. And it was possibly the simplest preparation ever that made it happen.

Let me back up a bit. Why have I been trying to like beets? Because they are beautiful and I like pretty things! Also for the nutritive value. The Complete Guide to Nutritional Health highlights beets as one of the superfoods for immunity. The beet was prized in ancient Greece, where people would offer it up to the got Apollo. Legend has it that Aphrodite ate beet to retain her beauty. Herbalists and naturopaths today still use the beet as an effective treatment for disorders of the blood and immune system (beets stimulate the immune system by encouraging the production of new red blood cells). Who wouldn't want to love such a magical food?

Fast forward to now. We've had the 3 large beets in our fridge since the weekly CSA delivery last Wednesday. When JR went out of town over the weekend (boys' trip camping in Oregon), I considered offering the beets to our neighbors. But something kept me from doing so. On a whim yesterday when I was cleaning out the fridge, I decided I'd go ahead and make them. I knew that if I didn't eat them, at least JR would when he got home in the evening (he loves beets).

My inspiration was this NYT article. Perfectly roasted beets. As I mentioned in my last post, I've been obsessed with roasting lately (yes, even in the late summer heat). This sounded like something I could handle. I don't agree with the article's claim that this preparation keeps the beets from staining - my hands were purple just like always after peeling and chopping (though I don't think the purple had the same staying power as when they are handled after roasting). Also I didn't have salad makings on hand. I was going to be brave. I was going to try the beets. Alone.

I liked them! Here's what I did:

Simple Roasted Beets
Serves 2

3 large beets, peeled and cubed
2 Tbsp. olive oil
1-2 Tbsp. red wine vinegar
1/2 tsp. sea salt

Mix the beets with olive oil. Roast in 400 degree oven for about an hour, stirring occasionally. Toss with vinegar and sea salt. Enjoy!


  1. You inspire me to try the beets that are in my fridge! I've been trying to psych myself out to cook them but have had such a hard time... Thanks Cole!

  2. I love beets! Glad to hear you're coming around to the dark side, where all the antioxidants live.


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