I love beets!  My husband and I use to live in a much friendlier place when it came to growing beets.  We now reside in the desert and while we have many fruit and nut trees and some veggies – beets are not among our crops.

This past week a friend graced our home creating a beet-infused cocktail for a video that will soon be out and I was the lucky recipient of the leftover beets!  Also our neighbors, whose primary home is in San Diego, brought us some of their home grown beauties!

The beet has a long history going back to the second millennium BC.   It was likely first cultivated along the Mediterranean and then spread to Babylonia and all the way to the far east!  The beet root was generally used medicinally and did not become a popular food until French chefs recognized their potential in the 1800’s!

In the past I had always steamed the beet greens (yummy) and boiled the beets.  However, I wanted to try a salad with fresh beets and a search online provided a huge variety of fresh beet salad recipes.   So of course I do what I do so often – I ignored the recipes and just threw ingredients together.

I started by shredding 2 large fresh beets (this is surprising easy) then whisked together a couple teaspoons of olive oil, couple dashes of apple cider vinegar, finely chopped red onion, scant teaspoon of dijon mustard, a little sea salt and a little pepper.  The result was a fresh and delicious salad that retained the bright, deep red of the beet and had just a little crunch.

I decided to roast the remaining beets because they sounded so delish!  First I put on some disposable gloves (hubby has a box dispensor of them he uses when he paints, etc.) because beet juice stains! I peeled the beets and then cut them into chunks on a cutting board covered first with newspaper and then waxed paper (I love my cutting boards and don’t want them beet colored).

As you would when roasting other veggies, toss the cut beets  in olive oil and sprinkle with sea salt. Line the pan with parchment paper. Heat the oven to 425 degrees and roast for 25 – 30 minutes until just tender.

The results is fantastic!

What a satisfying afternoon!

The beets are all fixed up and the kitchen is all cleaned up and I’ve finally put my feet up!

Please share your own beet recipes!  We’d love to see them!

 

4 Responses to Fresh Beets Make Good Eats

  1. Jill says:

    Yum! I luv beets. Happy WW 🙂

    ~ Jill

  2. I love beets too. I am always too lazy to shred them but your salad looks so good, I am going to have to. Thanks for sharing on Thursdays Treasures.

    • Denise says:

      It’s surprisingly easy to shred them! I love this salad the next day because the flavors have combined and the beets soften just a bit and oh…. my….. Yum! Thanks for stopping by!

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