Batty for Beets!
I’ve gone batty for beets. I used to hate the little buggers, but now I can’t get enough. With their sweet, earthy taste, they’ve overtaken acorn squash as my favorite Winter vegetable. It doesn’t hurt that they are also full of vitamins.
Try roasting them (recipe below) and putting them in a salad. I toss them with some field greens or arugula, satsuma or citrus slices, candied walnuts and feta cheese. For dressing, I’ve been making a champagne vinaigrette. It’s an easy-to-make salad that tastes like, well, earthy sun.
Warning: Beets will stain your hands red! They might also make a surprise comeback performance the next day 
Roasted Beets
4 medium beets
Place rack in middle of oven and preheat oven to 375° F.
Rinse beets and trim off the leafy tops (reserve for a recipe using beet greens). Wrap each beet loosely in aluminum foil and place in the oven. Roast until tender and easily pierced with the tip of a paring knife, about 1 hour.
Remove from the oven and take off foil. Set aside to cool.
via Apartment Therapy The Kitchn | Tip: How To Roast and Peel Beets.
The photo on the right is also from Apartment Therapy. The photo, below, however, is of a beet salad I made my grandmother during the Christmas Holidays.
What are your favorite ways to prepare or cook beets?
