Beet It

I've had the privilege of working in some fantastic kitchens with the culture of farm to table and sustainability in the creation of menus. One of my favorite ingredients that is easily sourced in many climates and better yet, can be grown at home in the garden are beets. This versatile root vegetable can be served alone, in warm or cold salads, or it can be the vibrant color to enhance traditional dishes. If you haven't experienced beets the way that I have, take a change and abandon your impressions of the straight-from-the-can or jarred uninspired salad bar beet and try something new in these recipes that do justice to the funky beet.

I like to add the below roasted beet recipe to traditional potato salad, risotto and bitter green salads with goat cheese and pistachios. The possibilities are endless with this versatile root vegetable that is perfect for winter dining.

ROASTED BEETS

• 4 medium sized beets

• 2-3 T. extra virgin olive oil

• 6 T. balsamic vinegar, split in two portions

• 2 cloves garlic

• several sprigs fresh thyme

• sea salt and fresh ground pepper to taste

Preheat oven to 350 degrees. Peel beets and cut vertically into wedges resembling steak fries, without cutting too thin. I like using the horizontal blade peelers because they offer better leverage, removing less of the vegetable.  Combine wedges in a large mixing bowl with olive oil and 3 tablespoons balsamic vinegar, garlic, half of the thyme leaves plucked from stem and salt and pepper. Let beets marinate for 10 minutes on countertop. Arrange beets in one layer in a tempered glass cooking pan. 

Place in oven and allow to roast for 35 minutes, turning beets and adding the rest of the balsamic vinegar half after 20 minutes. Cook time may vary depending on type of oven and size of wedges. If beets are not cooked through to your liking, stir again and check beets every 5 minutes thereafter, using caution they don't dry out.