I grew up with canned beets and wasn't a fan. They seemed to taste dirty. Once I had fresh roasted beets, though, I was hooked. I think a big part of the 'secret' is using quality balsamic vinegar.
Here's what you'll need:
- A bunch of red or yellow beets. Preferably organic. I get mine from my farmers market.
- Good balsamic vinegar. Preferably Cucina & Amore. I use Cucina & Amore red vinegar (for red beets) and white vinegar (for yellow beets).
- Optional: 1/4 extra virgin olive oil
Peel the beets and thoroughly wash them. Cut into chunky slices. Place in a glass or dutch oven. Bake at 375 for 40-50 minutes until tender. Serve warm or cold. These will store in a glass container in the fridge for 1-2 weeks - if you haven't eaten them all by then!
You can add olive oil too and the beet juice with the oil, 1-2 tablespoons of Dijon or spicy mustard and a dash of salt makes a delicious salad dressing. Serve with your choice of greens or with a side of whole milk greek yogurt.
Bon appetite!
