Still experimenting with how to eat good-for-you beets. I’ve pickled them, as was taught to me by a friend’s Mom (you CANNOT go wrong with good advice), but I needed to change them up.
Today I roasted the beets but tossed them in balsamic vinegar first.
I dusted the beets with salt and threw them in the oven at 425 degrees. No pepper at this point, as the pepper would burn in the oven. No oil needed.
My beets were various sizes, so they cooked for slightly different times. The smallest one was done in 45 minutes.
You’ll know when they are done when you can easily pierce them with a sharp knife.
Let them cool before peeling away the skins. Hot beets can hurt!
Now beets are a messy bit of business. You might want to wear plastic gloves while handling them. I don’t but am prepared to wash my hands often and thoroughly.
I use the shred blade on my food processor to get fine bits of beet. The mess was contained. It wasn’t any worse than my slicing and dicing them all over my cutting board, counter and floor (something always drops).
I did slice red onion very thinly, and while I was at it, I diced a few apples.
Now I added the black pepper, and lots of it!
A drizzle of olive oil, salt with a touch more balsamic, and my salad was done.
Crumble some Feta Cheese over the top and it’s just beautiful!
I had a little left over and will have it tomorrow. The only thing that will change is that the apple will absorb the color of the beets. I’ll put it over some Spring Mix and call if lunch.