When most people think of beets, they think of red beets. The expression,”she turned beet red makes perfect sense.” You never hear anyone say, “beet gold when describing something yellow.” Golden beets are not as common as red beets, and, although I love any kind of beet, I get just a little more excited when I see golden beets at the market. They look beautiful and taste a bit sweeter to me.
This could barely be called a recipe. I roasted the cut beets on a baking stone, after tossing in olive oil, salt and pepper. Usually beets are roasted wrapped in foil, but I liked the way they caramelized a bit roasted exposed to the heat. These were like candy, and they disappeared before the fish they were accompanying was finished.
There are probably a thousand ways to present golden beets to you, but there is something so fabulous about simplicity.
These are good eaten warm or at room temperature and make a delightful “take to” dish. They would also look good garnished with some chives cut into 3 inch strips if you didn’t have any edible pansies.
Other Spinach Tiger Beet Recipes
- 1 pound golden beets
- 1 tablespoon olive oil (more if you need it)
- Course sea salt
- cracked pepper
- Edible pansies for garnish (optional)
- Chop off the tops, give a good scrub, and cut chunky pieces.
- Toss in olive oil, salt and pepper. The sweetness of the beets will provide additional flavor.
- Roast at 350 until caramelized, golden brown 30-40 minutes. Check at 15 minutes and give a turn.
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