A bulbous root in shape, the usually deep red (or golden) roots of garden beets can be boiled, roasted or steamed. I also just recently learned that the large jar of weird-looking red worms I saw in my refrigerator while growing up was actually borscht, which is a beet soup, a popular dish in Eastern Europe.
To steam a beet, you will want to first peel and cut it into small chunks, then steam. You can boil the beet with its skin on and remove the skin once it’s done and cooled. But my favorite way is roasting them.
Serves 2 people.
Ingredients:
4 c green leaf and/or romaine lettuce, roughly chopped
2 Tbsp olive oil
2 lg red or golden beets, washed
1/2 c goat cheese crumbles
1/2 c walnuts, chopped
DRESSING
1/4 c olive oil, extra virgin
1/4 c white balsamic vinegar
2 Tbsp honey
2 dash salt and pepper
2 tsp dijon mustard
Instructions:
Preheat oven to 400 degrees.
Rub the 2 tablespoons of olive oil on the washed beets.
Place on a large piece of tin foil and close.
Place the tin pocket into an oven safe dish (in case of leaks). Roast for about 40 minutes. A fork should be able to easily pierce the beet.
Once done, remove from oven and let cool.
Meanwhile, in a small bowl, prepare dressing by whisking together the olive oil, vinegar, honey, mustard, salt and pepper.
Once beets are cool, remove the skin. Skin should easily remove with hands.
Cut beet into desired size and set aside.
Serve salad by dishing up lettuce, and topping with beets, walnuts, goat cheese and dressing.
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