Do you ever have a discussion with your partner or spouse that goes a little something like this?
Me: Ooh, I have to get some of those!
Spouse: Um, you have plenty of those!
Me: But I need them.
Spouse: Only if you really love them.
For most couples, conversations like this are over material belongings. In our household, the conversation is over market items and in this case, beets. I’ve been spotting beets at the markets over the past couple of weeks and while I already picked up a bunch of baby red beets, I had a hard time resisting other varieties like the vibrant candy striped beets and gorgeous golden beets. Hence the conversation this weekend at the Mill City Farmers Market where I argued my need for more beets and promised to use them quickly. After purchasing blue cheese from Shepherd’s Way and goat cheese from Singing Hills, I was set to make roasted beet salads for the week with the greens from our salad share.
Roasting beets isn’t hard. Trim off the greens and give the beets a good scrub to remove any lose dirt hanging around. Wrap the beets in foil, drizzle with a little olive oil if desired. Pop them in a preheated 375 degree oven and roast anywhere from 25 to 45 minutes until easily pierced with a fork. Remove from the oven and let cool slightly before rubbing off the skin, which should come off easily. Chop or slice beets depending on your usage and you’re ready to go!