Beets

​​Beets are one of those things that some people either love or hate.  However, I’m still convinced that people who hate them had a bad experience with canned salad bar beets.  Fresh roasted beets are an entirely different animal (or vegetable as it may be).  I go through ups and downs with beets, but I made Roasted Beets with Carrots and Cumin for a thanskgiving appetizer and it made me fall in love with them all over again.
Here are some storage and preparation tips for beets:

• Before refrigerating, separate the beets from the leaves.
• To keep the beets dry, store them and the leaves, unwashed, in separate plastic bags in the vegetable drawer.
• The leaves will last for only two to three days, but the beets can stay fresh for two to three weeks.
• Enjoy beet greens by themselves as a salad or with other leafy vegetables, or sauté them in a bit of olive oil or balsamic vinegar and salt for a delicious side dish.

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6 Ways to Enjoy Beets

1. Raw! Peel the skin off, slice, and serve with a salad or with a sprinkle of chili powder and lemon juice.
2. Roasted.  Roast beets until they are tender, remove from the oven, and rub the skins off with a paper towel. Roasted beets are delicious when paired with other roasted root vegetables. Think beets and sweets (sweet potatoes).
3. Substitute. Beet greens can be used in a variety of dishes such as curries, frittatas, soups, salads, etc. Due to their high iron content, they can be used instead of spinach in most dishes.
4. Sauté.  Sauté up the beet greens with some garlic and herbs and pair with roasted beet roots for a delicious side dish.
5. Pickled!  This is a very traditional method of preparing beets. These beets boast a tangy, sweet flavor that is delicious in salads.
6. Dessert! Beets can be used as the secret ingredient to many desserts, including brownies or red velvet cake. Try beets as a healthier substitute during your next baking spree.

Beets and Goat Cheese

Raw Beet and Cucumber Sald

Ingredients (Serves 2)

• 2 medium-sized beets
• Cooking spray or olive oil
• 2 Tbsp goat cheese
• ¼ cup chopped walnuts or pecans

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 Directions

1. Preheat oven to 400 F. Cut the stems from the beets and wash well.  Rub oil on their skin, sprinkle them lightly with salt and pepper and wrap each beet in tinfoil.  Place on cookie sheet and bake for 1 & 1/2 hrs.
2. Remove from oven and cool for 10 minutes.  Peel off the skin with your fingers.  Cut beets into 1/4-1/2 inch cubes. 
3. Spread chopped beets onto the cookie sheet (along with some chopped nuts, if you like) and broil on the top shelf of the oven for 7-10 minutes.
4. Toss warm beets with goat cheese before serving, or crumble goat cheese on top.  Try serving this dish warm or cold over salad greens!

I often delay eating my beets because I know how long they take to roast.  This salad quickens the process by serving them raw instead.
Ingredients (Serves 8)

• 4 small beets, peeled, halved, very thinly sliced
• 1 English hothouse cucumber, some peel removed in thin alternating strips, halved lengthwise, thinly sliced
• 6 scallions, white and pale-green parts only, sliced into 2-inch-long thin strips
• 2 chiles, very thinly sliced (optional)
• Zest of 1 lemon, removed in wide strips, very thinly sliced
• 5 ounces ricotta salata (salted dry ricotta), crumbled
• 2 cups torn mixed tender herbs (such as basil, mint, parsley, cilantro, and/or fennel fronds)
• ¼ cup (or more) white wine vinegar
• ½ teaspoon sugar
• 2 teaspoons poppy seeds, plus more
• Kosher salt, freshly ground pepper
• Olive oil (for drizzling)​

Directions

1. Toss beets, cucumbers, scallions, chiles, lemon zest, ricotta salata, and herbs in a large bowl to combine. Add vinegar, sugar, and 2 tsp. poppy seeds, season with salt and pepper, and drizzle with oil. Toss salad gently to coat. Taste and drizzle with more vinegar if needed.
   
2. Transfer salad to a platter, lightly drizzle with more oil, and sprinkle with more poppy seeds.