I love beets. They are delicious and nutritious, although not everyone agrees with the delicious part. I still can’t get any member of my household to consume them, but I still love making them this way and make them often. The dressing gets absorbed into the warm beets and adds a light citrus flavor. They can be kept for days in the fridge and I can enjoy them mixed with my daily salad. If I’ll be seeing my mother anytime after making these, I always share a bit, since she is the one family member who does share my love of this fantastic root. If you’re lucky enough to find beets with the greens attached, consider it a bonus. The greens are even more nutritious then the roots. They taste similar to Swiss chard and can be used in any recipe where chard would be used (sautéed with leeks, in soup or a frittata, etc). You can also eat the greens raw in a salad, the stems are tender and edible too. Beware, though the stems and roots will bleed and cover your cutting board and any dish a beautiful pinkish purple hue (don’t worry it will wash off most surfaces). Also, it’s important to note, when you get home from the store you will want to cut the greens from the roots, leaving about an inch of the stem attached to the root. Bag the roots and greens separately and keep in the refrigerator until you’re ready to use them.
Roasted Beets with Citrus Marinade
Author: Sweet Green Kitchen’s Jen Jones
1 bunch of Beets (approximately 3)
1 shallot – thinly sliced
1 Tablespoon Olive Oil, plus a little extra for drizzling
1 Tablespoon Lemon Juice – freshly squeezed from about ¼-1/2 lemon
1 Tablespoon Orange Juice
Lemon Zest – from about ½ – 1 whole lemon
Salt & Pepper to taste
Small handful Parsley – chopped
Preheat Oven to 400
Prepare Beets – Wash, peel, trim and cut into bite size pieces. Place beets in a small casserole dish and drizzle lightly with Olive Oil. Cover with foil. Roast in a 400 F degree oven for about 45 minutes to 1 hour, until cooked through. You’ll know the beets are cooked when you can easily pierce them with a fork.
Meanwhile, prepare the dressing. In a small bowl add the thinly sliced shallot and the remaining dressing ingredients, except the parsley. Stir to combine. Allow the dressing to sit for a bit to allow the shallots to pickle slightly.
When the beets have cooled, but are still a bit warm, pour the dressing over and toss to coat all the beets. The warm beets will absorb the dressing nicely. When they have cooled a bit more, sprinkle with the chopped parsley and stir to combine. Allow the beets to cool completely before serving.
Leftover beets are fantastic when stored in the refrigerator. They will keep for several days.
Enjoy marinated beets as a side dish or tossed with a salad of baby spinach and crumbled goat cheese or any salad of your choice.