Beet it

by Heather on April 26, 2011

Beets get a bad rap.

Granted, they don’t look very enticing on first glance – covered in soil, usually with stringy little dirt clods hanging from them.

But just like the proverbial diamond in the rough, all they need is a little cleaning and some high heat to transform into something quite irresistible.

Even if you’re a life-long beet-hater, please do yourself a favor and give these a try….

Maple Glazed Beets & Greens

serves 2 (with leftovers)

Materials

  • 1 bunch of beets (I used 3 beets total)
  • olive oil
  • 1 tablespoon maple syrup (or more if you’re feeling saucy)

Methods

A word of caution: beets stain. everything. So be careful – paper towels are your friend when handling them.

1. Trim stems from beets, leaving about 1 inch on (so you have something to hold onto when removing skins later). Separate leaves from stems and reserve for later then give beets a good scrubbing. Admire their brilliant color.

2. Drizzle each beet with olive oil and wrap up with aluminum foil.

Be generous with the aluminum foil so your poor little beets don’t bleed through in the oven:

and leave a lovely stain on your favorite oven mitt….

3. Place beets in oven and cook at 375 degrees for 1 hour or until tender (poke a skewer in to check).  Remove from oven and let cool. Carefully unwrap each beet and use a knife to gently scrape off the skin. Chop beets into cubes.

4. Roughly chop or tear the reserved greens and add to pan heated with olive oil and cook over medium heat for 2-3 minutes. Add in chopped beets, followed by maple syrup. Cook for another 2-3 minutes then remove from heat.

5. Plate up: Simply place on plate, step back & let the gorgeous colors of the beets speak for themselves.

Results & Conclusions

Sweet and tender, these beets could almost be dessert. They pair perfectly with any savory entrée (portobello wellingtons, anyone?)

Plus, they’re just plain beautiful :)


  • { 8 comments… read them below or add one }

    Amber April 27, 2011 at 1:22 am

    i made chocolate and beetroot muffins last week :) yum!

    Reply

    Heather April 27, 2011 at 1:51 pm

    Oh – that sounds delicious!

    Reply

    Kimberli April 27, 2011 at 12:15 pm

    I always thought I hated beets. No, I just hated my Father’s pickled beets. :-)
    I now cook them all the time, turning many a beet hater into a beet craver! I’ll have to try this version. I’ll shortly be posting a great beet salad recipe! Yeah Beets!

    Reply

    Heather April 27, 2011 at 1:53 pm

    Awesome – I look forward to it!

    Reply

    tslmom April 27, 2011 at 12:32 pm

    Never cared much for beets, but this actually sounds interesting enough to try! The pictures are great!

    Reply

    FreeSpiritEater April 28, 2011 at 12:26 am

    Wow! Amazing photography, great recipes, witty creative writing. I’m loving your site =]

    Reply

    Heather April 28, 2011 at 11:11 am

    Thanks!

    Reply

    Eftychia April 28, 2011 at 12:33 pm

    This is an interesting way of cooking them. In Cyprus we usually boil them and then have them in a salad with olive oil and vinegar. Thanks for the recipe!!

    Reply

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