From our Blog
How do you feel about beets? Love 'em or hate 'em?
How do you feel about beets? We suspect that beets are one of those polarizing vegetables that you either love or loathe. President Obama has gone on record as a confirmed beet-hater. Or it could be genetic. Beverly’s husband, his mother and all five of his siblings can’t bear to eat a beet.
However you feel about beets, roasting one is going to magnify your emotions. For a moment, let’s assume you are a beet lover. Roasting them concentrates the sugars, and the sweet results are sublime.
Here’s how to make two cups of roasted beets:
Preheat the oven to 450 degrees F. Take 3 medium beets, and if they have leafy tops, trim them and reserve for another use. Under cool running water, peel and slice the beets into bite-size pieces. (This prevents finger stain.)
Place the sliced beets in a single layer on a foil-lined baking sheet. Drizzle with 1 ½ teaspoons of olive oil. Roast uncovered for 30 minutes or until tender when pierced by a small knife. Remove beets from the oven to cool and serve. Or, roasted beets can used in today’s salad or refrigerated for up to four days.
So, if you’re a beet-lover, try this beet extravaganza and tell us what you think. Or, if you get inspired, you could make your own beet dish and enter the Aunt Nellie's recipe contest. Who knows, maybe you'll win the $2,500! (Deadline to enter is Aug. 13, 2010.)
Finally, we’re also anxious to hear from beet-bashers….why, oh why don’t you like them?
Related Recipes
Roasted Beet Salad with Melted Swiss and Beet Vinaigrette
If you like beets, you're going to love this. It's beet heaven.
Read full recipe.
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Comments
From Joann, via Facebook:
Too messy. A friend made me a beet cake and it wasn’t too bad.
Love beets. My favorite is roasted beets with gorgonzola and a viniagrette over lettuce, topped with toasted walnuts.
Had the opportunity to go to St. Petersburg, Russia. I ordered borscht every time I saw it on the menu, and was delighted with all the variations—some borscht doesn’t even have beets in it.
From Mark in Florida, via Facebook:
I love beets,hot with a pinch of salt.They can be alarming when digested (if you know what I mean).
Hi Bonnie, thanks for stopping by KS! You’re making my mouth water….
From Betsy in North Carolina, via Facebook:
Loved making lipstick out of the juice as a kid.
I really love the beats and these is mine Favourite one.I like to have the roasting with hot and little bit spicy.
That reminds me of the time, years ago, that I used beet juice to dye Easter Eggs….a la Martha! Turned out nicely, too.
From Beverly Lane Mills, (no relation!), via Facebook:
I love beets…must be my Lithuanian blood!
Beverly, Do you remember your big batch of roasted beets years ago and subsequent phone call to the doctor to make sure there was nothing amiss? I still laugh about that (with you of course!) and just know, you have saved me many calls to my own doctor when I forget I have eaten the entire pan of roasted beets!
Yes, beware the next-day legacy of roasted beets. LOL!
From Charles, via Facebook:
My mom served something at each meal that tasted bad and unpickled beets that smelled like sweatsocks were on her Mortification list. But in borscht or certain cold salads, great. And if she ever reads this, the look on her face—priceless!
From Ellen in California, via Facebook:
“Love pickled beets. Also a great garlic yogurt and beet salad.“
From Debbie in Charlotte via Facebook:
Love um’!
From Tina in Charlotte via Facebook:
Not a big fan, but will eat them if I have to!
We were never served beets when we were kids, because my mother had a very strong, personal aversion to them. Her father had been known as the “Sugar Beet King” of Northern Michigan, running one the largest beet companies in the country, and they kept beets and beet juice in the house at all times. One hot day when my mother was still quite young, she opened the icebox and chugged down a bottle of what she thought was grape juice. But it was actually beet juice — and she became violently ill. That was it for her when it came to beets — and for her children — who were somehow instilled with the same visceral dislike. It’s so strong — I’m thinking it might even be genetic. Could that be possible?
Hi Beverly, as the wife of a Gyllenhaal, I can confirm his beet aversion. I, however, love beets! So bring ‘em on!
I just wrap them in foil to roast them. The peel easily rubs off after they’re cooked.
Hi Ellen,
I’ve done the foil method too and it does work really well. Thanks for reminding me!