When I was a kid, I remember my mom going crazy for pickled beets. Eeew. If you read the blog, you'll know I'm not a huge pickle fan in general, and pickled beets seemed a thousand times worse than that.
I hadn't given fresh beets until recently. I saw someone preparing them and they just looked so good that I had to try them myself. Even if you think you don't like beets, I'd give these beets a try. I still don't want them at every meal, but they are a nice, sweet touch to a weeknight dinner.
You could save the tops for a salad or for sauteed greens.
The trim and rinse really makes them look much tastier already.
If you're having a little trouble or the beets have some rough patches, run the edge of a regular soup spoon over the surface of the beet and then rinse underwater. The rest of the peel should off with no problem.
Like my fingernail? I was working on a book about fingernail art a few days prior and don't appear to own any nail polish remover.
If you really want to avoid beet-stained hands, a la Dwight Schrute, I'd recommend using plastic gloves. Paper towels would probably even work; maybe moisten them a little so the paper towels stay together a little, and rub. I saw someone on the Internet say to use a kitchen towel to rub the beet skin off. They must not like their kitchen towels very much. Or they use black towels in the kitchen.
Unfortunately, my first thought when photographing these was, "They sort of look like Rocky Mountain oysters." Maybe that's why they're not a popular veggie!
That's one thing I've learned. When introducing friends or family to a new vegetable (especially one with a bad reputation, like brussels sprouts), it works well to slice them thin. That way, they can take a small bite and not have to chew their way through a whole piece of whatever vegetable it is.
A little salt and pepper, and you've got yourself a nice, light, fresh appetizer to go with your meal. These really didn't taste "beet-y" at all. They gave you a nice, tart start with the vinegar, and then moved onto a fresh, sweet flavor that was just mildly beetlike. Then the garlic took over with its sharp bite, which got the palate ready for another bite of beet. A little parsley or cilantro on top would really have finished them off, I think. I really quite enjoyed them. I promise that you'll like them, too!
Recipe: Roasted Beet Salad to Love
salt and pepper, to taste
1/2 garlic clove, finely minced
2 tsp. olive oil
2 tsp. vinegar (any light kind; champagne, sherry, etc.)
salt and pepper, to taste
Trim ends and greens off beets; rinse to clean. Pat dry. Place on a double layer of tinfoil. Drizzle with olive oil and season with salt and pepper.
Roast beets at 425F for an hour. Let cool and then peel.
Slice beets thinly. Sprinkle with minced garlic clove, olive oil, vinegar, and salt and pepper. Let stand 5-10 minutes to allow flavors to meld, and then serve.