Let the beets be with you

From red to purple to yellow to orange to gold, the beet is a sturdy vegetable that has come into its own. Beets are popular. Beets are adored by foodies and seen on menus in down home cooking spots and found on the finest haute tables.

If the beets can be with you they will.

When I was a kid growing up in Virginia, this cool weather crop was seasonal at best and not what you would call popular. They made me frown. However, beets were easy to grow and a healthy, hardy vegetable to feed to a family. Beets were often served at our familial table.

Today, my family members remain divided. You either let the beets be with you or not. We like to joke about “Who’s going to eat that?” The very sight of a newly prepared version of these lovely roots is enough to clear some of them from the room, while the rest of us gobble up the beets as a treat.

Simple to prepare, here’s one of our favorite beet recipes:

Roasted Beets with Garlic & Rosemary
For 4 of us:
Number of beets to roast vary based on size of the beets
Garlic cloves cut in half
Rosemary sprigs (for roasting & for garnish)
Your favorite olive oil
Salt and pepper
Crumbled Feta Cheese or Goat Cheese

Cut the greens off and thoroughly wash the beets, leaving little stems. (The greens are enjoyable, but we do not partake of them.) Put the whole beets on a large piece of foil along with the garlic, rosemary sprigs, season with salt and pepper. Sprinkle with olive oil. Top this with another piece of foil, sealing the edges. Place this sealed packet on a baking sheet/cookie sheet. Roast in the oven at 400 degrees for about an hour or until just tender. Let cool for handling.

Peel and cut the beets into wedges. (I wear gloves to avoid staining my hands with the beet color.) Plate beets on a platter for a showy presentation, drizzle with olive oil, scatter with crumbles Feta or Goat Cheese, garnish with fresh rosemary sprigs and let the beets be with you.