Beets are truly awful from a can. Avoid them at all costs. I never liked beets as a kid. Of course, I’d never seen a real beet until one showed up in fancy-form on my plate at a posh restaurant in Boulder, Colorado on one of my husband and my “reminiscing our college years” trips. Then I had the “Animal Vegetable Incident” as my husband calls the summer of 2008 (see CSA Junkie for details) and tried desperately to grow my own. Fast forward to my CSA where this winter they have come almost weekly. The best way I have found to cook them is to roast in the oven, it brings the best flavor out. Microwaving is a back-up option if it is summer and too hot. But I would skip the microwave for this particular recipe. Sometimes we get golden beets from the CSA, which I really love. They taste just like the regular ones but don’t leave the red stain all over your kitchen and hands making it appear as if you had killed a small pinkish mammal. This dish is best served as a side dish to chicken or pork.
Roasted Beet and Orange Salad
1 bunch beets- peeled and quartered
3 oranges, peeled and segmented
salt and pepper to taste
Preheat oven to 400 degrees. Peel and quarter beets, toss with olive oil, salt and pepper on a cookie sheet. Bake for 35 minutes or until soft and carmelized. Peel oranges, segment into smaller pieces and place in a bowl. Toss warm beets in bowl with oranges and let come to room temperature. Serves 2-4 as a side dish.