My only beef with President Obama is that he doesn’t like beets. I suppose it’s an acquired taste, but I find them so sweet and delicious and surprisingly enough, very hard to come by here on the Great Plains (at least in the winter).
Roasting them whole is my favorite way to prepare them—it intensifies their inherent sweetness—although I did see a technique for wrapping them in foil and placing them among the coals in the grill that I think I will try this summer.
Once the beets are roasted and peeled I like to cut them in half vertically, then into thick slices and toss them into a green salad with shredded carrots and a spicy Dijon vinaigrette. Or combine them with cucumber slices, a generous splash of apple cider vinegar and a sprinkling of kosher salt.
Basic Roasted Beets Recipe
- 6 medium beets
- olive oil
- Heat oven to 400°F. Scrub beets and dry with a paper towel. Place in a baking dish and drizzle generously with olive oil and salt. Cover with foil and roast until a knife is easily inserted, about 45 minutes.
- Remove from oven and set aside until cool enough to handle. Trim off ends with a pairing knife and rub off skin with a paper towel. Quarter or slice beets as desired.