Beets

Helene Henderson

3 cups baby beets, any variety or a mix
1 tbsp. olive oil
1 tbsp. red onion, minced
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1 tbsp. chives, minced
salt and pepper to taste

Preheat the oven to 400 degrees.

Mix the beets with the olive oil. Place them in a small baking dish and cover. Bake for 1 hour or until the beets are cooked.

Allow the beets to cool, and then peel the skin off the beets with a knife. Slice the beets thinly on a paper plate on top of a cutting board to prevent the beets from staining the cutting board.

In a small bowl, combine the beets, onions, vinegar, oil and chives. Season with salt and pepper to taste. Allow the flavors to marinate for at least one house before serving.

Serve on a bed or fresh beet greens. Top with some goat cheese and a few chopped walnuts.

Yields: 4 servings

Autumn Vegetable Sandwich
by Jennifer A. Wickes
© 2005 2 slices of Panini bread, toasted
1 tbsp. horseradish
1 tsp. Dijon mustard
1 baby beet, roasted and sliced
few leaves of arugula
1 slice of red onion
2 slices fresh mozzarella

Spread the horseradish onto one of the slices of toast. Spread the mustard onto the other piece of toast.

Arrange the beets, onions and mozzarella onto one of the pieces of toast. Top with some arugula and the other piece of toast.

Serve with a cup of potato-leek soup.

Yields: 2 servings

Roasted Root Vegetables
By Jennifer A. Wickes
copyright 2002

4 red potatoes -- quartered
4 turnips -- quartered
2 parsnips -- sliced 1" thick
2 carrots -- sliced 1" thick
1 yam -- cut 1" thick
16 pearl onions -- peeled
4 beets -- quartered
8 garlic cloves -- peeled
1/2 cup olive oil
2 tablespoons basil, fresh
salt and pepper -- to taste

Preheat the oven to 450 degrees.

Wash and cut the above vegetables into suitable sized chunks--preferably, big enough to put into one's mouth without having to cut it any further.

Let the vegetables sit on a paper towel to drain them of any excess water. Pat each piece dry. This will ensure that each piece comes out crispy.

Put all the vegetables into a Ziploc bag with

The copyright of the article Beets in Cooking for the Season is owned by Jennifer A. Wickes. Permission to republish Beets in print or online must be granted by the author in writing.

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