Beets are new this year on my list of enjoyments, thanks a great deal to Boston Organics. Although their season is now almost over, in the winter they are a great way to bring some color and variation to a table.
There are plenty of ways to eat beets, but I like them best as a salad, served cold as a side dish. Here Are my two favorite ways to eat beets- the first is how my Mom does them at home and the second is from a restaurant I used to waitress at.
For both salads, start by roasting the beets: scrub them clean and place in a tinfoil pouch drizzled with olive oil, salt and pepper. Keep them in the oven at 375 degrees until they are tender; meaning a fork or knife will easily puncture deep into the beet. After they have cooled, peel off the skin with a knife and slice into rounds or cubes, depending on preference.
Beets with fresh Parsley:
-Finely chop a handful of fresh curly parsley. Toss into roasted beets with olive oil, balsamic, salt and pepper. Add a little bit of red onion or fresh garlic if preferred.
Beet and Mozzarella Salad:
- Stack sliced beets with thin slices of fresh mozzarella and top with ribbons of basil. Drizzle with olive oil and balsamic, S&P.
Also, don't forget to sautee the green leafs in olive oil with onion and garlic for double the dish action- the greens are just as delicious as the bulbs, and just as healthy. Enjoy!
There are plenty of ways to eat beets, but I like them best as a salad, served cold as a side dish. Here Are my two favorite ways to eat beets- the first is how my Mom does them at home and the second is from a restaurant I used to waitress at.
For both salads, start by roasting the beets: scrub them clean and place in a tinfoil pouch drizzled with olive oil, salt and pepper. Keep them in the oven at 375 degrees until they are tender; meaning a fork or knife will easily puncture deep into the beet. After they have cooled, peel off the skin with a knife and slice into rounds or cubes, depending on preference.
Beets with fresh Parsley:
-Finely chop a handful of fresh curly parsley. Toss into roasted beets with olive oil, balsamic, salt and pepper. Add a little bit of red onion or fresh garlic if preferred.
Beet and Mozzarella Salad:
- Stack sliced beets with thin slices of fresh mozzarella and top with ribbons of basil. Drizzle with olive oil and balsamic, S&P.
Also, don't forget to sautee the green leafs in olive oil with onion and garlic for double the dish action- the greens are just as delicious as the bulbs, and just as healthy. Enjoy!
Now that this is working again, I can say: "EWWW Beets!"
ReplyDeleteHAha come one Emily, just give beets a chance! When I eat beets I totally need lots of vinegar to balance off the sweetness- I am a sour-taste-budded crow by nature.
ReplyDeleteugh.
ReplyDeleteI made Tikki Masala once and thought it would be a good idea to add roasted beets instead of potatoes and they ruined it! Both the color and the flavor of the dish was compromised. I will forever dislike beets.