I spent most of my life utterly rejecting the beet because its was a red vegetable that wasn’t a tomato. No use in following that logic—it originates from a five-year old’s, picky-eater brain. And because, with the help of my dad, it would occasionally find its way onto my plate, placed dangerously close to my mashed potatoes and gravy, staining my whole dining experience.
Needless to say, those times have changed and I now get very excited about the arrival of fall beets.
The very talented Chef I work with gave me some pointers on cooking up these sugary roots. He said, if I had time to spare, I should wrap the beets in tinfoil and toss in the oven (done!). I set it to 350 degrees Fahrenheit and roasted until they felt soft—about 45 minutes to an hour. After they cooled slightly, it was super easy to just smudge the skin off with my fingers, revealing these bright red, smooth gems.
I really enjoy beets prepared simply, with minimal dressing; however, I do like them served with a generous sprinkling of sea salt. I sliced up these bad boys, tossed with olive oil, salt, pepper, honey, and cider vinegar then dropped onto a bed of local greens wedged closely to some roasted delicata squash (the best ever!) and a healthy helping of chèvre.