Growing up, my mom kept a fantastic garden (though she’d say it was always full of weeds). She’s the best cook that I know, and can conjure up a recipe for any random ingredient. Rutabega souffle, pickled beets, rhubarb bars, boiled turnips, parsnip soup, just to name a few.
I have to say that my least favorite was the beet–I would turn my nose up just at the thought. These days, however, it has been somewhat of an obsession. Beets are in season, and there are many health benefits, including:
- They are fat & cholesterol-free!
- Beets are a source of fiber–a ‘good carb’.
- Beets contain sodium, magnesium, calcium, iron, phosperous, vitamins A and C as well as niacin!
- They are a good source of folic acid
- Studies show that beets guard against colon cancer and heart disease.
Skoog’s Roasted Beet Salad
For roasting the beets:
3 small-to-medium fresh Beets
1 1/2 Tbsp Olive Oil
1 clove Garlic, minced
For the salad:
1 tsp Balsamic Reduction
1-2 Tbsp fresh Goat’s Cheese
1/4 cup toasted Pine Nuts
Fresh Pepper, to taste
Leftover beet-infused Drippings of Olive Oil/Garlic from the roast
Preheat oven to 375 degrees. Wash, pat dry and cut the ends off the beets. Put beets on large sheet of aluminum foil and drizzle with Olive Oil and minced garlic. Fold foil over beets and crimp edges, making sure all sides are covered. Put the foiled beets in a metal pan to avoid leakage into bottom of oven.
Roast beets until tender. This could take 45 minutes for smaller beets or up to 1 1/2 hours for larger beets. Check for tenderness every 10-15 minutes.
When beets are done, allow them to cool for 10 minutes or so, and skin will easily peel off. Save the drippings for salad.
For the salad: Cut beets into small wedges or cubes. Put them in a medium bowl and sprinkle with drippings, balsamic, goat’s cheese, pine nuts, pepper. Serve!