Even as a kid I have loved beets and I still love them today. Beets are one of those vegetables that I could eat every day. Whenever I go to the farmer’s market the first thing I usually pick up are an assortment of fresh beets. I usually pickle them, but sometimes I like to make Simple Beets which are basically naked little things. When choosing beets it is important to select small or medium sized beets. The roots should be firm and the skin smooth & deep in color. The smaller beets may be so tender that you may not have to peel them after they are cooked. Pass on beets that are soft or have bruises or spots. These are signs that the roots are old, fibrous and tough.
1 Bunch Beets
1 Tablespoon Kosher Salt
Wash your beets and trim the ends before cooking. Fill a medium size pot with water and add the kosher salt and washed beets. Bring to a boil and cook for 30 minutes or more depending on how large your beets are. Beets are cooked when you can easily insert a fork or the tip of a knife into the beet. When done, remove from the heat and gently rinse under cold running water. The skins should slip right off. Slice the beets and serve warm or at room temperature. You can dress the beets with a vinaigrette dressing or add sweet onion, parsley and hardboiled egg slices for a healthy salad. If you are mixing beets with other vegetables or adding to a salad it is a good idea to cook and dress the beets separately and add them last because their intense color will seep into all of the other vegetables. Beet juice can stain your skin so wearing kitchen gloves may be a good idea when you are handling the beets. If your hands do become stained all you need to do is rub some lemon juice on them to remove the beet stain. Serves 2