True confession – Until very recently, I had never so much as touched a beet, much less bought, cooked or eaten one.
Well, that’s not entirely true. I used to work at a cafeteria as the “veg girl” (great title, huh?) and I served Harvard Beets. They smell funny. And have that thick, purple sauce.
But roasted beets are an entirely different veggie. They’re a bit sweet. The taste kind of reminds me of carrots. I really liked them. My family wasn’t as excited though. Even Jim didn’t care for them much. He used to work in a cafeteria too, so maybe the idea of those Harvard Beets turned him off.
I used The Green Backs Gal’s method of roasting them. She grows them too, so if you want tips on doing that (or other green living things) check out her blog.
- Olive oil
- Salt and pepper
Wash the beets well and slice thin. Place on an oiled baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake at 425 degrees for 20-30 minutes. Test them with a fork for tenderness.
Do you eat beets? How do you like them fixed?