Holy Crap...BEETS!

Do you even realize how crazy beets are? They pretty much stain everything they touch. I’m not exactly sure of the origin of the beet, but I am sure that ancient civilizations capitalized on this unique quality to dye things RED. I roasted some beets tonight and they are crazy delicious. Especially when drizzled with the vinegar of your choice (I used red wine because that is what I had) and a sprinkle of salt. Beets are fantastic for the digestive system, which is a plus. Seriously, if you haven’t considered eating beets you better check yourself. This amazing, but common, root vegetable provides an endless array of culinary options while giving your taste buds the ride of their lives! If you try beets this way and don’t pass out from taste overload, I’ll buy you a whole mess ‘o beets.

P.S. Buy When you buy a bunch of beets make sure the greens are attached and fresh looking…you can sauté the greens with garlic and olive oil for a side dish similar (but even better) to sautéed spinach.

ROASTED BEETS

1 bunch of beets (trim stems to leave only about 1 inch—reserve greens for later)

½ cup water

Vinegar (balsamic, red wine, rice wine, anything you want)

Big pinch of salt

Drizzle of olive oil

Preheat oven to 400 degrees. Trim and wash beets. Toss them in a baking dish. Pour in water, drizzle beets with olive oil and sprinkle them with salt. Cover tightly with aluminium foil. Bake for 1 to 1 ½ hours depending on size of beets (cut the huge ones in half). Remove from oven and let rest for 15 mintues. Peel skin, slice ‘em up, drizzle with vinegar and more salt if you want and enjoy!

If you are going to eat them later it is best to leave the skin on until you’re ready. They will keep in a covered dish or Tupperware for about a week.

So…I hope you will take my advice and enjoy the bountiful harvest of our beautiful Earth. Beets not only taste great, but they are soooo good for you…and if you eat enough your poop will turn red. Which is awesome.