Bren's yellow beets were a great contrast to our red beets. Although I served these with only salt, pepper and olive oil, I often make horseradish sauce for dipping (we also pull horseradish this time of year).
|Just pulled from the garden: red beets (red tops) and yellow beets (green tops).|
|Remove greens and roots. Greens are edible and can be prepared |
similar to other greens: braised, sauteed, etc.
Peel beets with a vegetable peeler.
Chop beets into 1-inch cubes. Toss with olive oil, salt and pepper.
|If you're worried about stains on your wood cutting board, consider using a plastic board.|
Beet juice stains on your hands can be removed with soap and water. Eventually.
|Place beets in a single layer on a rimmed baking sheet. If available, use the convection |
function on your oven for a crispy skin. Flip once during roasting.
|We served beets with grilled pork chops, homemade zucchini bread |
and home canned peaches. I need to practice my food styling skills!
Bunch of beets (I usually do 1-2 beets per person, depending on size of the beet)
Salt & pepper to taste
Preheat oven to 425 degrees. Peel beets and chop beets into 1-inch cubes. Toss with olive oil and sprinkle with salt & pepper. Place beets on a rimmed baking sheet and place in preheated oven. Roast for 25 minutes stirring once. Serve with horseradish sauce.
1/2 cup mayonaise
1/2 cup sour cream
2 Tbsp grated horseradish, or to taste (be sure to use grated horseradish, rather than commercially prepared horseradish sauce)
Salt & pepper, to taste
Combine all ingredients in a small bowl. Serve as a dipping sauce with roasted root vegetables or as a an accompaniment to roasted meats.
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