I’ve always found beets to be delicious, especially when baked in a mixture of balsamic vinegar and provence herbs or tossed into a salad with goat cheese, but for us wine drinkers the added benefit is that they’re good for your liver!
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We grow beets every year in the garden and they are by far one of our favorite fresh vegetables. We steam ours and then add the left over water with all of that great redness to the pot that we use to cook whole grain rice. Makes for a very interesting dish.
I love beets – but the deep purple are my favorite. I love them roasted with garlic, thyme and olive oil and then tossed with some green beans, fetaand toasted almonds with a balsamic dressing – yum! Great site!
5:18 pm May 9th, 2009
try this easy way to enjoy fresh beets:
roast 4-6 large, whole beets on a cookie sheet @ 450 F until tender cool, peel and cut into 1-2 inch cubes place in a bowl, add 2 tbsps sour cream and 1 tsp grated horseradish (from a jar is fine) stir gently until beets are coated add kosher salt and fresh ground black pepper to taste stir some more and serve enjoy !