sketch - bunch of beets
©2011 Stacy L. Rowan
Beets get a bad wrap as a vegetable. I think it is because most people have only tried the red canned version, which I will admit don't appeal to me at all.
Imagine my surprise when I learned that beets come in a variety of colors from deep purple to the traditional red to a cheery golden color.
I found this bunch at my local farmers' market (of course). Before cooking them I plopped them on my studio table and had some fun with my watercolor pencils. The above sketch is the result.
If you want to try some tasty beets, grab a fresh bunch and give the recipe below a try. You will end up with a side dish that is colorful and a little sweet.
Roasted Beets with Feta
beets, greens trimmed off with 1 inch of stems attached
1. Preheat oven to 400 degrees F.
2. Rub each beet with a little olive oil and wrap individually in aluminum foil.
3. Bake beets in preheated oven until you can pierce them easily with a sharp knife. Approximately 45-60 minutes depending on size.
4. Remove beets from oven and allow them to cool enough to handle them. Unwrap beets and use a paper towel to rub off skin. The hotter they are, the easier this is. (Warning: This is the most difficult step in the recipe and you may end up with red stained fingers.)
5. Slice beets and place them on a plate.
6. Sprinkle with feta cheese and serve.