Beets for People Who Don't Like Beets

My husband doesn’t like beets.  Frankly, they aren’t my favorite either.  I usually get beets in my box, 2 or 4 small red ones.  I just peel them, oven roast them in a tinfoil pouch, and fit them into a salad or as an extra side, and I’m pleased when they are gone.  My husband will eat them, but “only if they are from The Misfits Box.”  (How’s that for a ringing endorsement of fresh, organic produce?)

This week I got two HUGE, beautiful golden beets.  Each one was bigger than a softball.  I decided to oven roast them—see how below.  They are milder than the red beets; I’ve been serving them in whole slices with vinaigrette, mainly.

This happened: 

Husband (whose name is Brian): “This is really tasty.  What is this?”

Me: “Beets.”

Brian: “Are you sure? They aren’t red, and they taste good.”  

☺

I rest my case.  Well done, Misfits!!!

Oven Roasted Beets: 

-Rinse, peel, and re-rinse your beets.  If you are using red beets, be careful; they’ll stain everything.  I suggest overusing paper towels to save your counter. 

-Slice your beets into slices of fairly consistent thickness.  ½ to ¾ of an inch is perfect.  If your beets are huge, cut the whole thing in half from top to bottom, and then cut into slices.  

-In a big bowl, combine slices, olive oil, and a little sea salt.  

-Toss so that the slices are coated with oil but not dripping.  

-Cover a cookie sheet with parchment paper or foil. 

-Arrange beet slices into a single layer on the cookie sheet.  If you have smaller slices (like the ends), put those in the middle.  Put the largest slices on the ends. 

-Bake in over at 350 degrees for 20-25 minutes. 

-Gently turn over beet slices one by one with a fork.  Do not puncture the foil.

-Bake in oven until you can insert a fork or knife tip “easily” into the beet.  (It will never be as easy as testing a cake. Adjust that in your mind.)

-Cool.  Eat!