Most of us are not lukewarm about beets: Either you love beets or you hate them. My vegetable garden always has room for another row of beets so you know where I stand. Do you, like me, love beets? Have you grown them in your garden? They take very little care after you plant the seeds and thin the rows. Of course, you could just buy beets at your local food store, but it’s not as much fun. At least to me.
One of the best things about beets (besides how yummy they taste)? They are easy to prepare. And they “keep” a long time in the frig so you can make a pile of them at once and eat them in recipes at your leisure. Which is a great thing.
This is my super simple, go-to method for prepping beets for recipes:
Preheat your oven to 400 degrees.
Cut the leafy green tops off the beets about 1″ from the beet itself. Scrub well, then wrap each beet in foil and place on a sheet pan. Note that I don’t add any oil or, well, anything other than a beet to the foil packet.
Bake the beets for 45-60 minutes (you know they’re done when you insert a fork into one and it comes out easily) then remove from oven. Uncrinkle the foil and let the beets cool for 10-15 minutes.
Then (because I hate to have stained fingers) I slide on a pair of disposable gloves and peel the beets using my nimble fingers. If you don’t mind pink-stained fingers, by all means go commando.
Slice the beets into 1/4″ or so thick rounds. Eat them as is or …