Fresh Beets Don't be fooled by the dirty rough exterior of the raw beet! It is one of the most overlooked vegetables and often avoided because it was not prepared artfully. My mother used canned beets and they were MUSHY and only tasted like the vinegar they were packed in. She loved to use them in a Blackberry Jell-o recipe prepared at Thanksgiving and Christmas. I think the color and sugar made it a favorite with everyone.

The beet's vibrant colors and textures are what fascinate me about the inexpensive fresh beet. I used the golden beet in the Golden Beet Cashew Cheese Ring presentation and it was enjoyed by "beet-haters".

Beets may be eaten raw too! Simply peel, slice or grate.

Ingredients

4 fresh beets, gold and/or red

Tools

knife
parchment paper
insulated cookie sheet
salad spinner

Preparation

Beet Selection and Storage

The most flavorful beets are those on the small to medium size. In fact, small beets may not even have to be peeled after roasting them.

Avoid any giant beets or beets with bruises, soft spots, wet-soggy areas, or spots. If it is spongy or shriveled like an old potato, don't buy it.

Look for beets with fresh green leaves and stalks that still hold their shape.

If you have to store your purchase, cut almost ALL the GREEN stalks off and set aside. Wash and dry the beet bulbs and place them in a Debbie Meyer Green Bag with all the air squeezed out and fasten the bag tightly. Beets refrigerated in this manner should keep for 2 to 4 weeks.

Beet Trim, Clean and Saute the Greens

The tops of the fresh beets are edible, so don't throw them away! Wash them off and spin in your salad spinner and slice into bite-size portions... even the stalks. I recommend consuming fresh beet greens the day you purchase them for the best flavor and texture.

Over medium to high heat, saute the stalk bits first in some organic extra virgin olive oil and then add add the chopped leaves. Simply cook till the stalk portion is fork tender and the leaves are wilted.

I like to serve them over some fresh made brown rice and drizzle them with some tamari sauce. I prepare and eat this instant meal while I am baking the beets.

The Beet Bulb

Wash the beet root in a bowl of cold water and your favorite veggie wash product, rinse and pat dry with a dish towel.

Place the clean, dry beet roots on an insulated cookie sheet covered with a sheet of parchment paper.

The Beet Bake

Oven roast the beets in a preheated oven at 375 degrees F for approximately 45 minutes to an hour. The size of the beets and the altitude you live will make timing different. So the best way to determine the doneness is to pierce the root bulb with a thin sharp knife at the 30 minute marker. I like my beets FIRM, but not hard.

Note: The softer the beet is baked the sweeter it gets.

Peel the Roasted Exterior Skin

After the beets have cooled, take a knife and scrape the exterior skin off only the ones you plan to use that day. The other cooled beet can be put into a bag or container and used within 3 to 4 days.
Golden Beets Diced
Oven Roasted Golden Beets, Large Dice, Dressed with Organic Extra Virgin Olive Oil, Champagne Vinegar, Sea Salt and Black Pepper

Presentation

Beets are a festive addition to almost any salad. Diced, sliced, and grated into salads bring a snap to the typical ho-hum salads.

Roasted Beets with Creamy Cashew Cheese, Dill and Olive Oil Drizzle

Try slicing them into thin rounds and fill with Creamy Cashew Cream Cheese for WOW appetizer... drizzle the top with extra virgin olive oil and I promise you'll have "BEET CONVERTS."