Are you a beet lover (like me) or no? Let me explain why beets are so oft maligned and simultaneously convince you that you can’t beat a beet.
Happy New Year, Genesis friends!
On a snowy day like today, my thoughts always turn towards the cache of wonderful roots stored in my vegetable bins. So many delightful meals to make and an excellent excuse to get busy in my kitchen rather than do all the boring jobs I need to do like laundry, cleaning, paying bills, etc. The fall and winter harvests have brought bold and flavorful parsnips, celeriac, turnips, radishes, carrots, and of course, beets to my door. Are you a beet lover (like me) or do you immediately give that part of your share away? Let me explain why beets are so oft maligned and simultaneously convince you that you can’t beat a beet.
I’m sure you have heard that beets are healthy for you. They are rich in Vitamins A, B, C, K and essential minerals like potassium, magnesium, and iron. They are high in fiber, have anti-inflammatory qualities and can even help lower blood pressure. Sounds pretty good, huh? But they also contain a compound called geosmin, an organic product of bacteria in the soil that is the source of the earthy smell of a newly plowed field. Problem is that humans can really pick up on that smell, and since smell influences our taste, we might think we’re tasting dirt too. But there is a cure for this problem—make sure to cook your beets with strong flavors like garlic, fresh herbs, citrus, or ginger, caramelize their natural sugars by roasting them, or pickle or ferment them and you will begin to “taste” the geosmin less and learn to love the humble beet more.
Where to start on your beet journey? Roasting beets gives them so much flavor that it’s fairly effortless, and it’s a fabulous jumping off point for other recipes. Be sure to start with fresh, pesticide-free CSG beets, scrubbed clean, unpeeled, topped and tailed.
Basic Roasted Beets, with Variations
For wedges: With flat side of beet down on chopping board, cut beet in half and then each half into 1/2” thick wedges. Great for a side dish.
For cubes: With flat side of beet down on chopping board and cutting downward from the top, cut beet into ½” thick slices then stack them 1-3 at a time and across the stacked slices to create ½” thick batons, then across the other way to create ½” cubes. Great for salads or for blending with other ingredients for a spread or a soup.
For fries: With flat side of beet down on chopping board and cutting downward from the top, cut beet into ¾” thick slices then stack them 1-3 at a time and across the stacked slices to create ¾” thick batons. Great for, well, fries!
Directions
Toss wedges, cubes, or fries with a good glug of olive oil and a pinch of coarse salt. Spread out on sheet pan and put in preheated oven of 375°F and roast for 30-40 minutes until fork tender, turning once during roasting—larger pieces will take longer and if you’re using afterwards for puréing, make sure they are pretty soft. You can also add smashed garlic, a squeeze of orange juice, a splash of balsamic vinegar or chopped fresh herbs like rosemary or thyme to the beets before roasting for more punch. Toss the wedges with a Mediterranean-style salad, purée the cubes with your famous hummus or pesto recipe and serve beet fries with a garlicky aioli and your favorite burgers. Beet that!
By Melissa Bogursky