Roasted Baby Beets
Don’t pass by this “it” ingredient at the farmers market. Baby beets are big on the culinary radar—Bon Appétit named them one of their Top Ten Ingredients of 2005. A little beet technique in your repertoire will help you avoid a mess from the vegetable’s infamous “blushing” or bleeding. To reduce bleeding and preserve more of the flavor and nutrients, cook your beets whole and unpeeled. After your preferred method of cooking—roasting works great—cool them enough to handle, then cut off the root and the stem ends, and simply slip off the skins.
- 12–15 baby beets
- Olive oil
Preheat oven to 375º. Wash beets well with tops. Cut off the tops, and place the beets in a roasting pan, rub with olive oil. Roast until cooked through, about 30 minutes. Remove skin while warm, and cut in half. Serve with butter and chopped rosemary or toss in balsamic vinaigrette.