Thursday, April 4, 2013

Roasted Beets

My boys love beets. How could they not? They are sweet and, as Dylan giggles about every time, "they turn your pee pink!!"

I was excited to see beets in both my WE Cooperative CSA box from Fogline Farm and in my High Ground Organics CSA box this week. So, tonight I roasted the roots for a sweet sidedish to go with our Orange Blossom Ale-Braised Pig Wizard Sausages and our Fennel-Lacinto Kale Saute.

I already wrote that we love beets. Red beets, golden beets and - my visual favorite - chioggia beets which are striped red and white like peppermint candies.  

Scrub and trim the beets, then roll them in olive oil and sprinkle them with pink Himalaya salt.  Roasted them in a 350 degree oven till they were fork-tender.  It takes about an hour, depending on the size of the beet.

To serve, rub off the skin, slice, sprinkle with a bit more salt, and drizzle with olive oil.

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