Beet season is upon us and will last through early fall. Take advantage of the various stripes and colors at farmers’ markets, they are more flavorful and luscious than their winter counterparts.
Many people aren’t sure how to cook or what to do with beets once they’ve bought them. I usually roast mine at 350 degrees for an hour, wrapped in tin foil and drizzled with a touch of olive oil and salt. I recently made a beet and burrata crostini, which was fabulous and incredibly simple. You’ll wow your friends with it.
Beets are also terrific in salads. Toss with greens or arugula, an orange or balsamic vinaigrette, blue cheese chunks, and some marcona almonds or pistachios.
I often hear people say they don’t like beets. I didn’t think I did either, based on childhood memories of ones that came in a can. But roasting fresh beets, recently dug out of the ground, changed my perception, and I suspect it may change yours as well.