The color is brilliant and the flavor is comforting sweet with a hint of earthiness. Now my heart pumps for the deep crimson, purple-red root vegetable. I’m not sure why I did not pay attention to the beet in the past; perhaps it was that I never had it fresh; non-fresh beets from a can or otherwise generally suck.

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Grab a fresh beet (or a bunch) and you have a wonderful, perfect vegetable – the root and the leaves can be used. It’s all so very simple.

  • Set oven to 400F.
  • Leave about 3cm of stem and save the leaves for another use; perhaps sautéed with a touch of olive oil and a sprinkle of red pepper flake.
  • Gather the beet, with skin on, with a sprinkle of salt and short drizzle of olive oil into a bit of foil.
  • Place in oven for about 45 minutes.
  • Remove and let cool down.
  • Dream of beet stained hands and achieve this by rubbing the skin to expose the luscious beet flesh.
  • Enjoy warm or cold.

The Start

The Finish