Tuesday, May 15, 2012
While I was playing around with beet recipes I realized how easily I've dismissed the preparation with words like "roast a bunch of beets" as if everyone is going to know how to do that. While second nature to me now, I still do remember the first time I was faced with a bunch of fresh beets and wondered where to begin.
Now you have delicious roasted beets waiting to be sliced and incorporated into any number of preparations. Sometimes I'm lazy and just cut them into slices, pour some sherry vinegar over them, add some thinly sliced red onions and toss on some crumbled goat or feta cheese. The tang of sharp cheese and the bite of the onion and vinegar go so well with the naturally sweet beets. I'll eat this as a salad, side dish or just a snack while I decide what to cook for dinner.
Golden Beet Salad.
Roasted Beet Napoleon.
So I hope you try these dishes and like them as much as we do. Enjoy!