Collingswood Farmers’ Market. Early morning. Stroll the avenue. Things that are waning…asparagus, strawberries. Things that are making their first appearances…zucchini, summer squash, cherries, beets.
Here is an easy, delicious, and (dare I say) elegant way to eat your beets.
At the most recent market many of the farmers had beets. Golden are a beautiful addition to the party. Red is standard and rich. But DanLynn had a mixed bunch of organic beets that came in three different colors.
First scrub your beets to get all the dirt off.
Next cut off the top and trim the bottom. (Tops can be eaten too).
Wrap each beet in its own piece of foil. Put on a tray and bake at 350 degrees Fahrenheit for about an hour. Check to see if the beet is done by squeezing the foil ball. If there is some give in the beet, it’s done. If not…bake a little longer. You’ll know by squeezing if the beet is done (similar to baking potato).
Unwrap the beet and peel it with your fingers or a knife.
Slice into thin slices and drizzle with your favorite vinaigrette dressing (your own or bottled).
Delicious on a salad or as a salad or side dish.
These are great to take to a picnic. Pop them in a jar with the vinaigrette and chill. They keep for days.