Eye-popping magentas. Glorious yellows. Even striped like a peppermint lollipop.
Beets are delectable, bulb-shaped wonders. Artistic root vegetables.
Lots of kids hate them. Weird, they say. But I've converted too many beet bigots to be daunted by childhood palate prejudice.
Beet appreciation is something that flourishes with proper exposure. Not the overboiled, tin-canny kind. But fresh beets, brimming with earthy sweetness. Roasted, baked or grilled, they're irresistible.
Flavorwise, they're kind of a cross between a sweet carrot and an earthy wild mushroom. Colorwise, they're a feast for the eye.
Fresh beets are hip. Showcased in salads, soups, side dishes and risottos, they're showing up on trendy restaurant menus across the country.
Preparation: There are several ways to cook beets. Whichever technique you choose, start with the same routine. Cut off stalks no less than 2 inches from the root. It's important to leave some stalk to prevent bleeding. Gently wash beets. Don't scrub beets vigorously; it might break the skin and cause bleeding. Leave them unpeeled for cooking. When they are cool enough to handle, slip off the peels.
Beets take some time to cook, especially if they're large. But these root beauties can be prepared in advance, peeled and refrigerated for several days.
Roasting: Rub beets with a smidgen of olive oil and sprinkle with a little kosher salt. Place in a single layer on a roasting pan. Bake in a 350-degree oven. Test for doneness (tenderness) by piercing with the point of a knife. Roasting times vary, depending on size, from 30 to 70 minutes.
Baking: There are two ways to bake beets. Wrap beets, not more than three to a packet, in heavy-duty aluminum foil. Bake in a 400-degree oven. Or place beets in a single layer on a roasting pan and add about one-half inch of water; cover pan with aluminum foil and seal edges. Bake in a 375-degree oven.
Test for doneness by piercing with the point of a knife. Baking times vary, depending on size, from 30 to 70 minutes.
Steaming: Set beets in a steaming basket, cover and steam until tender, about 35-55 minutes, depending on size.
Grilling: Not a speedy technique, but very delicious. Place beets in a large, cast-iron skillet and drizzle them with olive oil. The skillet will keep in moisture. Slow grilling will impart a slight smoky flavor. The beets need a long time to cook because they are so dense. Cook over moderately hot charcoal fire and cover with barbecue lid. Cook 1 to 1 1/2 hours. (See recipe for Charcoal-Roasted Beets and Red Onions.)
