Who would have thought I'd like beets? Freshness being everything with fruits and veggies, having a fresh, locally produced vegetable simply prepared can often change your mind about that vegetable you thought you hated.
Cherie and I get fresh, organic produce about eight months of the year from two, small local farms. We subscribe to a weekly order (known within our house as "The Big Box of Produce" or BBoP) that is delivered to a local drop-off point. We never know what we're going to get, but it's all fresh, organically produced and marvelous. For a several week run, we'll get beets: red beets, golden beets, veregated beets (look like candy canes inside!). Full credit for this recipe should go to Cherie, who also thought she didn't like beets. This preparation will change your mind!
INGREDIENTS
4 medium red or golden beets (4 ounces each), stems and root ends removed
2 tbsp butter
2 tbsp real maple syrup (use the real thing, preferabley from Vermont)
PREPARATION
- Heat oven to 400°F
- Wrap each beet in foil and roast until soft - about 1 hour. Cool slightly until you can handle them - remove foil
- Rub off skins
- Season lightly with salt and serve
Optional: mix in 1/3 of a cup of choppped walnuts with the butter and syrup
