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I have been really obsessed with beets lately. I’m not exactly sure why but here are a few guesses:

1) They are sooooo pretty. I mean, real ugly on the outside and then gorgeous PURPLE on the inside.

2) I’m proud of myself for learning how to cook them (and their greens) all on my own. I usually learn how to cook new foods from my amazingly talented husband, but this one I tackled myself.

3) They are healthy and delicious.

I’ve experimented with several ways to cook them and I haven’t decided on a favorite. Probably the easiest: cut off the greens (save these for cooking later) and end of the roots, place in a casserole dish, submerge in water (you can cut the beets in half if they are too big to cover in water), put the lid on the dish and stick in the oven at 325 or 350 for about 30-60 minutes. They are done when you can easily stab them with a fork all the way. Once they’ve cooled, the skins will slip right off. Be careful during all of this because the purple is beautiful, but you don’t want to get it on your clothes!

I really enjoy eating them in salad…spinach, lemon goat cheese, cashews and beets with balsamic vinaigrette.