How do you do your beets?

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I was never a big fan of beets, until this year. They come in our CSA box, so I’ve been eating them a handful of times in a year for years and felt they were fine, sometimes good, but not a favorite. I have tried cooking beets a handful of different ways. One of my favorite ways is to braise beets along with turnips and greens. But my go to way is to wrap 4-5 of beets in foil with or without an olive oil drizzle and slow roast them in the oven until tender (an hour at 350 or so, varies on the beet size/type). I peel the beets after they are roasted, cut them into bite sized chunks and keep leftovers in the refrigerator. I eat the leftovers heated up or cold, plain or in a salad or other dish.

This fall, by accident (I got sidetracked with other tasks), I found out that reheating the previously cut and slow roasted beets over low heat in a pan with a little butter for quite a while (15 minutes or so) caramelizes the beets even more than the slow roast did and is absolutely delicious. It’s become a favorite lunch of mine when I’m at home. The taste and texture is almost meaty (tender steak tips) and tons of flavor. I appreciate how much flavor can be created with just a beet, and maybe a little butter and salt and no other ingredients. It’s kind of remarkable for all of the seasoning used in other places.

How do you do your beets?

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(If you don’t have experience eating beets, in some people urine turns red after eating, which can be alarming at first. Poop too. I have read that this color changing phenomena can be used as a test to measure how fast food moves through your digestive system.)

 

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