Reconsidering the Beet

Sometime around 1987, we plopped a big scoop of canned beats from the Burger Master salad bar onto our plate, tasted, and then promptly took a break from beets for the next twenty years. Thankfully, in the past couple of years cold roasted beets have appeared on pretty much every Seattle restaurant menu (Full Circle Farms baby beet salad, anyone?) and at last, beets have worked their way back into our hearts.

While canned beets have a homogeneous texture and a dirt-like flavor that will make anyone aged five to one hundred wrinkle their nose in disgust, roasted beets rock. They have a firm texture and a sweet taste that goes well with anything from olive oil and lemon juice to creme fraiche and bacon. And, bad childhood experiences aside, most everyone loves them. Roasted beet salad has become our potluck mainstay and it’s so beautiful (and good at room temperature), we may never make anything else. Ever.

Beets are available year-round and while you can find them at any supermarket, it’s worth checking out the farmer’s markets or a PCC/Whole Foods-type establishment for bunches (with leaves!) of smaller-sized beets and less common varieties like our favorite, the pink and white and utterly beautiful chioggia.

To roast beets, chop off the leaves (don’t throw these away, they are delicious sautéed with garlic and olive oil) and stems; we don’t bother washing, especially if they are organic. Put them in an oven-safe dish with high sides (this could be anything from a pyrex pan that you can cover with foil to an old-school casserole dish with a lid). Add about a half inch of water and cover the pan. Cook the beets in a 375 F oven, checking periodically to make sure there is still some water, until you can pierce the beets with a knife and feel little resistance--if this makes you nervous, you could also lop off a piece and see if it tastes done. Roasting can take anywhere from 30-60 minutes, depending on the size of your beets. When the beets are cooked, chuck them in an ice bath or set them in a bowl under running water until they are cool. Slip the peels off, slice any which way, dress and enjoy.

Photo by Rachael Coyle

Contact the author of this article or email tips@seattlest.com with further questions, comments or tips.

By Rachael in Food on August 14, 2007 7:34 AM

Comments [rss]

James Callan

I also rejected beets as a child after being served the canned variety. On the other hand, we've given roasted beets to our daughter, who rejects them four times out of five even though they're prepared with love and care, so maybe beets and kids don't get along.

And yes, Seth, those pickled beets are awesome.

guest

Yes, overcoming the childhood 'terrible/awful/yuck and then some' experience with beets - my first year savoring beets - why now? - well that is another day and another yarn - my absolute favorite is to grate the baked (why are they called roasted? - they are baked, like a potato, except with a little water and a cover on the dish) - well, grate the peeled roasted/baked beet - mince garlic (1 large piece for every 3-4 large beets - less with the small ones) - mincing, rather than crushing is important - the minced bits turn a lovely pink and remain separate from the beets - rather than mushing, which would happen with crushed garlic - add olive oil, and just a touch of red wine vinegar - a teaspoon at the most - deeeee-vine - and gets better after day1-2 in the fridge - day 3 is not so yummy.

Seth

mmmm those pickled beets that are made in Brooklyn that they sell at that fancy food store in Wallingford are soooooooo ymmmmmmyymmmmyyy!

MvB

Beet salads rule. Mexico at Pacific Place has one that's mostly a green salad with beet shavings for the beet-averse; Smith has an all-beet extravaganza.

But then I like pickled beets too. I guess I fall into the beet-positive camp.

guest

Ever since growing out of my "eww, it's a vegetable" stage, I have loved beets. This year, I tried growing some for the first time, and it was great! We got some big, fat, delicious beets and are even going to try a second planting. The greens got rather chewed up by insects (anyone got a tip on how to prevent this?), but the beets themselves grew very well. And they taste a little better when you've grown them yourself...

Saxtor

Why is it that every awful vegetable served to us as children was prepared in the most disgusting way possible? Pickled beets? Boiled/steamed brussels sprouts? Peas? Yet, as adults, by simply roasting these veggies they not only are much easier to consume, but quickly propelled into the "why did I wait so long to try this?!" category.