I think beets get a bad rap, don’t you?
Though I will be the first to admit that I might have done my share of trash talking; leading the beet root beat down in the past. You see, beets were never on the menu when I was growing up. I’ve only had beets once, and they were pickled on a salad bar. Just. Not. Good. Fresh beets? So very different. And I’m now the new leader of their fan club!
Look how beautiful they are! Why would you not want to try these?
While beets have an earthy but sweet flavor, roasting brings out that sweetness even more.
The golden beets are a little milder in flavor.
The fennel oil is easy to make. Grind some fennel seeds, heat them in olive oil, strain and drizzle.
While I enjoy the earthy flavor of the beets, the fennel really brightens them up.
A little sprinkling of fresh chopped chives to add another dimension to the flavors.
So if you’ve never tried beets, try them now! And if you’ve tried them before and were convinced they weren’t for you, give them another try!
- ½ teaspoon of fennel seeds, crushed
- 2 Tablespoons of extra virgin olive oil
- 1 Tablespoon of sherry vinegar
- 1 Tablespoon of thinly sliced fresh chives
- 1½ lbs of red and golden beets
- Crush the fennel seeds in a spice grinder or mortar and pestle.
- In a small skillet, heat the fennel and the olive oil over low heat until the oil is warm and fragrant with fennel, about 5 minutes. Strain through a fine mesh sieve.
- Preheat the oven to 375 degrees. If you are using both red and golden beets, roast them separately so the red beets won't bleed into the yellow. Remove all but ½ inch of the stems. Wrap each beet in aluminum foil and place on a baking sheet. Bake for about 45 -50 minutes or until a knife slips easily into the beet.
- Cool the beets slightly and then peel. Slice or quarter them.
- Whisk together the oil and sherry vinegar. Drizzle over the beets. Season with salt and top with chopped chives.