Beets – Fast Fall Foods 3

Beets like this – magic. Golden, red, and everything in between, there are difficult and messy ways to prepare beets (those ways have their time), and then there’s this. Works every time. And there are so many things you can do with them! Like this – sliced atop fresh ricotta with lemon zest and fresh mint. Drizzle a little balsamic, a little olive oil,… Anyway,…

Ingredients – Boiled Beets, Nothing to It

Beets

Technique

If the beets have greens, tear those off. Yes, with your hands in one, decisive twist. Save for later or compost. Drop the beets into a pot. Seriously, don’t wash them, don’t peel them, don’t … whatever else you were thinking. Just don’t. Different sizes? different colors? Drop ’em in.

Cover with water. Bring to a boil, then down to a simmer, and cook until you can stick a fork in. If you have different sizes, remove whichever are done. Into a bowl, if you want, or simply put them in the sink.

Ah, beauty and the beholder’s eye. But wait. Seriously, let them cool down at least until they’re comfortable enough to handle. You can go to work and come back. They can be totally room-temp cold, no worries. Then, watch this:

Bare-handed, simply slip the beets out of their skins. Try it! Amazing, right?! (Compost if you can.) I know, a little gore-looking. Wear an apron. Rinse off your now beautiful beets, and you’re good to go. Eat them as-is, with salt, or go crazy getting ’em all dressed up.

Hey, put ’em on that fast fall salad thing you’ve got going!