Beets are one of the winter vegetables which can be found all year round. Did you know beets come in different colors? The typical reddish, and purple are more earthly, whereas golden is sweeter. Here are some tips when choosing the best! Select ones with crisp, fresh greens on the top. Small to medium ones are tenderer. Look for firm bulbs and smooth skin. Prolong your beet’s life by storing them in the refrigerator in plastic wrap until for about ten days.
Try this simple recipe for Roasted Beets which can be a great side dish to any meal.
- 1 pound fresh beets (about 3 medium), peeled
- 4 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 3 to 5 fresh rosemary sprigs
- Preheat oven to 400 degrees
- Peel the beets, Cut each beet into 6 wedges; place in a shallow dish
- Add olive oil and salt; toss gently to coat
- Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan
- Arrange beets on foil; top with rosemary.
- Fold foil around beets and seal tightly.
- Bake until tender, about 1 hour.
- Open foil carefully to allow steam to escape.
- Discard rosemary sprig(s)
- Season to taste with additional salt and pepper. Serve immediately.
Recipe developed by Taste of Home