Fresh beets, two vegetables in one!
Two vegetables in one
- 1 bunch beets, green tops removed and washed, beets scrubbed and peeled
- 2 tablespoons olive oil
- 2-3 teaspoons dried thyme, or fresh if you have it
- 1 tablespoon feta, or if you are vegan, leave it off
- drizzle balsamic vinegar, use your best;,its worth it!
- salt and pepper, to taste
- Cut the greens away from the beets and wash both thoroughly. The green tops can be very gritty, so wash them with extra care.
- The green tops can be prepared just like kale or my Swiss Chard blog. I used them for this meal but you can also store in the fridge for a few days. saving them for another meal.
- Cut both ends off of the beets, then peel the skin. Next, cut the beets into cubes, one inch square, and pour them all in a lined baking dish. The lining just makes cleanup a snap.
- Drizzle with olive oil and then sprinkle with 3 to 4 teaspoons of Thyme. Salt and pepper to taste. I then put it in my little toaster oven on 375 degree's. It can take anywhere from 50 to 70 minutes to bake.
- Test with a fork after 50 minutes. If still hard bake another 20 minutes until fork tender.
- You can eat them hot but I like to let them cool and drizzle in a nice balsamic vinegar. Lastly, I sprinkle it with feta cheese. If you are vegan, just leave off the cheese.
Recently, I attended a graduation party and ironically, in two different conversations, beets were the subject. Of course both people knew I wrote a food blog and wanted tips on what to do with fresh beets.
I just love beets! They are so earthy and delicious. I am always looking to eat the rainbow of colorful foods and beets fit that bill. When choosing your beets make sure the tops are fresh, perky and green. The grocer I frequent keeps them attached so you can tell your beets are super fresh.