Today's fresh beets, ready to cook my favorite way! Two deep red Merlin's and one pink Chiogga.
I love to roast them in foil. It's so simple and it keeps in all the flavor. Just clean and trim the beets, wrap them in foil and roast at about 400 F til tender, about 45 minutes depending on size of the beets. The skin peels off easy after roasting and they're ready to eat.
With these beets I made a beet salad with goat cheese, candied walnuts, a nice vinaigrette, and baby green lettuce. I used this recipe: Beet Salad with Goat Cheese, from AllRecipes.
1 comment:
I recommend juicing equal parts of apples, carrots, and--an essential ingredient--beets. My favorite fall drink.
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