Beets are a great staple in my kitchen. I buy big bunches of them at the farmers market, toss them in the fridge, and forget about them. Since they keep for pretty much ever, I get way more than I need for any one recipe. That way, I always have an interesting ingredient ready at a moment’s notice. I like to roast a bunch at once so that I don’t have to get the kitchen hot from the oven again for a while. I use the roasted beets to make this salad, tarts, and all sorts of mixed veggie plates.
A lot of people don’t like to cook with beets. Either they have no idea how to or they think beets are just the mushy, overly sour pickled version lots of moms force upon their kids at a young age. If I didn’t know any beets except those, I would hate them too! Luckily for me, my mom always grew the best beets when I was growing up. They were a treat instead or a torture session.
Beets are incredibly simple to cook. You just wrap them in foil with a little water and roast them until they are tender. Then use those beets as a jumping off point for all sorts of hot or cold dishes. They can be made into salads or you could blend them up into a soup or even add them to your smoothie. You can also roast them in oven with carrots and other root veggies. Toss those in spices and olive oil for an easy delish side to hearty meats. I also like to add roasted beets to my pasta dough to make it a gorgeous pink color. How ever you use them, beets should make an appearance in your kitchen sometime soon!
Beet Salad with Fennel & Grapefruit
- 3 medium beets
- 1 medium grapefruit, segmented
- 1 small lemon, segmented (optional)
- ¼ cup fennel fronds, chopped
- 2 tbsp olive oil
- Salt, to taste
- ½ cup feta cheese, crumbled (optional)
- Preheat oven to 400* F; wrap beets in foil with 2 tbsp water; roast 1 hour; allow to cool
- Peel beets; cut into ½” dice
- Toss with grapefruit, fennel, lemon (if using), and olive oil
- Season with salt
- Serve topped with feta (if using)