It's a great time of year to buy beets. I recently bought a 10 lb bag for just $3.49! That's a lot of beets for not a lot of money so if you've never had fresh beets, now is the time to try them. I quite enjoy this underrated, overlooked root vegetable. The colour is wonderful...really livens up a plate and the taste is sort of sweet. It's a very versatile vegetable too. It can be eaten hot, cold, room temperature and even raw.
I've discovered that the easiest, mess free way to cook beets is to bake them in foil. Boiling beets can be quite messy especially if the water, which will be red, boils all over your stovetop.
Here's a recipe for a beet salad using baked beets.
What to do
Scrub 6-8 medium sized beets.
Place in single layer on large sheet of foil.
Wrap beets in foil and place on baking sheet.
Bake at 375 F for 30-40 min, until beets can be pierced easily with a fork.
When beets are cooked, open the foil package. Let beets cool until they can be handled.
Slip skins off the beets.
Cut off ends.
Slice beets or cut into wedges.
Toss gently with a vinaigrette and, if you want, top with crumbled blue cheese or feta cheese or grated parmesan.
I used this Honey Mustard Vinaigrette:
1 clove garlic, minced
2 tsp Dijon mustard
1 tbsp honey
2 tbsp lemon juice
1/4 cup olive oil
Salt and pepper to taste
Whisk all ingredients together. Pour over sliced beets and toss gently.
I think this salad tastes best when served at room temperature.