Red beets – those are the usual beets we all see in the grocery store. Unglamorous root vegetables that are a pain to peel since they stain everything. Our grandmas boiled them into things like Harvard Beet Salads and they ran red into everything on our plates. The poor, messy beet, it’s a tough vegetable to love.
Until you realise there are more to beets than you know. Have you ever eaten a golden yellow beet or a striped (Chioggia Beets) candy cane beet? Have you roasted them to enjoy their sweetness?
We scored beautiful yellow beets and pink striped beets recently at the farmers market. Beets other than red aren’t typically on sale at your standard grocery store but last week I found more yellow beets with delicate greens at my grocery store, so forget about assumptions…
The first lesson of loving beets – enjoy their stunning, vibrant colours. Peel them and be amazed at the insides. Know each one tastes a little differently and embrace their natural sweetness by roasting or pairing with a creamy cheese or tangy dressing.
Roasted Rainbow Beet with Goat Cheese
1-2 pounds of beets – peeled and sliced and quartered
Goat cheese to crumble
The recipe is so basic but it's so good I turned around lifelong beet haters into beet lovers.
Just peel and slice, toss in olive oil and salt and turn into a pan in a single layer. Roast for about an hour on 375m flipping half way. The natural juices will caramelize the beets and turn sweet.
Unfortunately some of the stunning colour will fade away when cooked but they will taste great.
Once done, turn into a platter and crumble on the goat cheese. Serve warm.
If you have leftovers, add these beets to a salad cold and they are delicious too.
Contributed by Ann-Marie Burton, mom of 3, founder and president of momstown.ca. Follow Ann-Marie and the momstown team on Twitter @momstownCA, Facebook, Pinterest, Instagram.