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! |
Roasted Beets
Bunch of beets (I usually do 1-2 beets per person, depending on size of the beet)
Olive oil
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.
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.
Continue the conversation on Twitter
Want one-on-one preservation help? Find me on Helpouts
