Beets, native to the Mediterranean, are an excellent source of nutrients and minerals. Both the fleshy root and the greens are edible.
Although they are not the prettiest vegetable in the garden, beets possess an earthy sweetness that once peeled, can be used raw (grated into salads) or cooked.
This simple method of roasting and dressing with balsamic vinegar is my favorite way to eat them.
- Fresh beets
- Extra-Virgin Olive Oil
- Salt and pepper
- Balsamic vinegar
- Cut the tops from the beets, save for another use, then cut the root ends off and discard.
- Using a vegetable peeler, peel the beets and cut into quarters.
- In a mixing bowl, toss the beets with some Extra-Virgin Olive Oil, season with salt and pepper.
- Dump the beets onto a baking sheet and roast at 400* until they are tender, approximately 40 minutes. (This will depend on the size of the beets).
- When beets are done, put them back in the bowl, toss with balsamic vinegar and top with crumbles of Gorgonzola.
- Serve warm as a side dish for dinner or chill and enjoy cold.