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.

Recipe

1 pound Golden Beets

1 T 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.

Here are some other dishes you may like.

Quinoa with Butternut Squash               Dijon Rosemary Roast Potatoes            Fennel & Orange Salad

Key Words:  Golden Beets, Vegetarian, Gluten Free, Side Dish

Spinach Tiger Entry  61- Angela Roberts, Golden Roasted Beets

All original content (outside of adapted recipe) copyright © 2009 Angela Roberts, All Rights Reserved