A few weeks back, I got a handful of beets in the veggie box and I was kind of stumped as to how to cook them. The only kind of beets that I’d eaten before were the sliced pickled kind you find in salad bars (and even then, I never really ate them). However, a coworker suggested the most simple way of preparing them, and they were really fantastic. Even my previously veggie-phobic boyfriend enjoyed them.
Of course, to prep the beets, you need to remove the stems. Beet greens have tons of uses, so don’t toss them! Scrub your beets (they’ve been playing in the dirt, after all) and slice them into 1/4″ to 1/8″ medallions. The first time I made them, I drizzled a little bit of olive oil on them and lightly sprinkled them with salt and pepper, then popped ‘em into the oven (375 degrees) for about 40 minutes (the time depends on size and thickness). Last night, I tossed them with a little olive oil and garlic pepper and wrapped them loosely in a tin foil pouch and stuck them on the grill for 15-20 minutes.
They’re very good either way. The roasting brings out a nice mellow sweetness. Just be sure not to get the juice on anything, it stains thoroughly.
