Have you ever eaten something so wonderful and pure and yet so simple that it surprised you? I have- and it is beets. Beets are one of those forgotten vegetables. Or what I like to call scary vegetables. Scary vegetables are vegetables you pass in the grocery store that have long stalks and leaves, and crazy curly cue vines coming out of them that make you wonder “What is that?” and “How would I even begin to prepare it?” Beets (like anything) should never come out of a can. They should be enjoyed- fresh-in the lazy days of summer. Try standard red beets and enjoy how their glossy maroon color dress up your summer dinner table. Experiment with golden beets and their yellow hue, or even better candy-cane striped beets- a beet bred for its concentric circles of red and white. Beets have a subtle yet beautiful flavor that should never be tarnished. Which is why I recommend just a simple summer salad when preparing this vegetable. Sometimes vegetables remind me of people. If an artichoke is your prickly old uncle then I would think of beets as being the elegant young lady at the dinner party. Simply dressed, beautifully presented, and always just right with anything. So allow me to digress away from butter today and share a little recipe with you that has no butter at all!
- 3-5 beets
- Green onions
- Salt to taste
- Pepper to taste
- Vinegar to taste
- Olive Oil to taste
Wash beets and cut off stalks. Wrap each beet in aluminum foil and place on metal baking tray also lined with foil. Bake in oven preheated to 375 degrees Fahrenheit for approximately 1-2 hours or until a small paring knife easily cuts through the beet. Unwrap the beet and allow to cool.
Slice each beat into circles about ¼ to ½ inch thick and pile into a salad bowl. Season to taste with oil, vinegar, salt, and pepper. Enjoy at room temperature for maximum flavor.