Tastes Like Food

I like beets, and I think they’re underrated. I suppose it can be hard to get excited about eating these red jewels. So I’m going to tease you with recipes I’ve come across that have been successful in tantalizing my taste buds, and I think they’ll sound tempting to you too.

Simple Warm Beet Salad
The most important part of this recipe is getting a fresh bunch of beets with crisp greens still attached.

Trim the greens and wash the beets. Cook the beets in boiling water until they’re just soft. Meanwhile, wash and coarsely chop a few of the best beet greens. (Smaller ones are usually more tender.) After the cooked beets cool slightly peel off the skins and slice into slender spears. Toss the still-warm beets with the beet greens, quality olive oil, sea salt, pepper, a splash of balsamic vinegar and sprinkle of feta or blue cheese.

Roasted Root Vegetables
This is one of my all-time-favorites and a holiday crowd-pleaser.

You’ll need an assortment of root vegetables, olive oil, salt and pepper. Peel and largely dice the vegetables, toss with olive oil and spices and roast in a hot oven. I typically use russet potatoes, sweet potatoes and beets. Optionally you can add fresh rosemary to the spices, or the hearty herb of your choice. Check out this recipe for details on preparing Roasted Root Vegetables.

Red and Yellow Beet Salad at Vesta
Head over to lower downtown Denver to try this exquisite salad.

Vesta Dipping Grill recently added a tasty salad to their menu: red and yellow beets with humboldt fog goat cheese, sage tempura, and pumpkin vinaigrette. The roasted beets are served warm drizzled with the vinaigrette and accompanied with lightly crisped tempura sage leaves, and generous cubes of goat cheese. Rich and delicious!