Dirt. Layers. Flamboyant. Iron. Dense. Shapely. Peter Rabbit. Silky greens. Overalls. Country. Big Yellow Tractor. Chew. Chevre. Dice. Brunoise. Meyer Lemon Juice. Thyme. Chard look-alike. Butter. Canned. Boiled. Aluminum Foil. Coarse salt. Muddy Farm. Snail holes. Dye. Stained hands. Red blood stains on cutting boards. Peeing pink. Hearty. Heart. Tree circles. Raw matchsticks. Skins that slip off when hot to reveal smooth shiny underneath. Root. Healthful. Hippies. Bootstraps. Sweet. Crunchy. Fork Tender. Fabulous. Icky. Dirty. Borscht. Sour Cream & boiled potato. Clear & Cold. Hot and Chunky. Russia. Ukrainian. Jewish. Sprightly. Bigger than a bread box. Tiny as a thimble. Heirloom. Pretty. Farmer's Market. Topless.
Whatever word comes to mind when pondering the wondrous Beet, I hope you can find them at your local farmer's market and get your fill of these jewel like creatures this Spring.
Preheat oven to 375-425F
Wash beets well. Trim root and leave on about an inch of stem.
Place beets in single layer in a "lasagna" glass Pyrex baking vessel.
Pour in cold water to reach at least halfway up the largest beet.
Preferably all beets are about the same size. If some are especially large cut in half, top to bottom.
Splash about 1/2 cup Extra Virgin Olive Oil over beets and in water.
Sprinkle with a few stems of dried or fresh thyme.
Sprinkle a generous amount of Kosher salt over beets and in water.
"Roast" until beets are fork tender.
*If you like the beets green tops-- when beets are ready, smush thoroughly washed greens in hot beet liquid so that none are poking out. Every 5 minutes for about 20 minutes smush down greens and stir around a little with wooden spoon. Beet greens will come out silky smooth and make a delicious hot accompaniment to the beets.*
When cool enough to handle squeeze beet and skin should slide off. Use paring knife to remove residual exterior.
I like to squeeze Meyer lemon Juice over sliced beets and sprinkle with any coarse sea salt.
In my opinion when beets are roasted with aluminum foil it only exacerbates the metallic-dirty flavour living within the beet's soul. A boiled beet is much easier than this method but they tend to taste watery and come out softer than I like.
I like that the beet bites me back. Challenges. Shouts.
the beet is just another root in the ground.