Last night I spotted these beautiful golden beets at Whole Foods Market and felt compelled to take them home with me. And so, I did.
At $2.99/lb, they were anything but cheap, but I decided to pretty much make them the main course of my dinner tonight. Now I’ve never been much of a beet girl – growing up I only ever had them canned (everyone insisted my grandma made the best canned beets, but sadly I often confused them for cranberry sauce at the holiday table only to get a mouthful of something that was clearly NOT cranberry sauce).
Being the adventurous girl that I am, I decided to give beets another try. These were a beautiful variety to try, too!
I decided to do a simple roast on them. Here’s my recipe (if you could call it that?)
Roast Golden Beets
About 1 lb of golden beets, scrubbed and cut in slices
Fresh Ground Pepper
Fresh herbs to garnish (optional)
I simply tossed the beets in the olive oil and seasoned with the salt & pepper. I cooked them at 375° for nearly an hour, turning them once. Ridiculously easy! I suppose you could also cook them up with other root vegetables, but I wanted to enjoy the beets on their own.
I then grabbed some fresh oregano and sage from my garden and chopped finely. Can I just add – if you’ve never grown sage in your garden, you should!! There is almost nothing as fragrant as garden-grown sage and I’m always looking for dishes to throw it on!
I ate mine with an interesting combination of red lentils and forbidden rice I put together along with a side of stir-fried swiss chard greens seasoned with lemon sea salt. I was really inspired by the bright gold color of the beets and wanted to play on the colorful theme!
These beets? Very good! They were sweet and I highly recommend adding some fresh chopped herbs if you have them!
I’m actually going to be growing some beets in my garden here pretty quickly for a late fall harvest (and possibly, to overwinter). I’ll update you on how that goes (or grows, I should say!).
How do you like beets? Or like me, are you reluctant to buy them?