Ruby Beets

Filed in archive From Garden to Table , Recipes on February 11, 2008

Beets are finally gaining some respect. A beautiful vegetable that is too often considered old fashioned or inedible - especially when dumped unceremoniously out of a can - beets, or beetroot as they're often called, are getting the appreciation that they deserve.




For a healthy and vibrant salad try this recipe for Roasted Beet and Goat Cheese Salad with Sherry Walnut Vinaigrette Or this richly colored and flavored salad, Grated Beet Salad With Blue Cheese.

Feeling adventurous? Try these Dark Chocolate and Beet Brownies.

A nice accompaniment to a roasted chicken or pork would be these Orange Vinaigrette Glazed Beets.

A nice, spice-filled batch of Pickled Beets will keep your tastebuds happy long after the beet season ends.

This beautiful Roasted Beet Soup with Crème Fraîche would be an impressive start to a meal.

When choosing beets at the market look for deep color and firm, smooth skins, with crisp, green leaves, if attached. Then when you get home, remove the greens from the beet and save for another use, leaving a couple of inches of stem attached to prevent color and nutrient loss. Then they can be stored in a bag in the refrigerator for 7-10 days.