When I think of beets, I think of a pickled dark red mushy, mealy vegetable that is best left in the jar. Recently I was asked to prepare beets for one of my clients. Of course I agreed but I wanted to ensure that they were more than the image that is perpetually burned into my brain. As it turns out, with beets, less is more.
When buying beets to prepare for a side dish, try to find beets that still have the greens attached. The leaves should be crisp and dark green with red variegation. Most big box stored carry them and they are usually very reasonably priced. They are a seasonable vegetable so look for them in the colder months.
To prepare them, chop off the tops and snip off the long thin bottom of the root. Using a potato peeler remove the outer skin and chop the main root into 1.5 inch chunks. Season generously with salt and pepper and sprinkle a little olive oil on them. Toss and place in a sheet pan. Place them in your over that's been preheated to 400 degrees and in about 40 min you will have a wonderfully flavorful side dish that is great with most chicken recipes. As for the tops...
Wash them well to remove any sand or grit off them. Dice a shallot add some salt and pepper and olive oil and sauté until they are all wilted. Eating the beet tops with the root will help your body digest your meal easier. The greens have all of the enzymes needed to help your body break down the starchy root. By adding this balanced side dish to your meal you are allowing your body to get the most out of the entire meal.
I honestly was never a big fan of beets, however, fresh roasted beets served with the greens and some southern fried chicken are seriously hard to top. Do you have a favorite beet recipe? If so feel free to share it!
Chef Pat @ CFL
