The Humble Gourmand

After an ambitious farmers’ market purchase last weekend, there’s a surplus of beets sitting in a bowl at home. What to do, what to do…. We’ve been steadfastly denying the onset of fall, but these beautiful deep-red and purple babies were beckoning. It’s time to roast us, they seem to say.

Tonight’s dinner, as a result, will be an ultra-simple vegetarian salad. Roasted beets, a couple good chunks of goat cheese, and microgreens… hello, delicious.

If you’re intrigued by our friend the mighty beet, which packs a nutritious punch, here’s a hot tip on roasting: the quick-and-not-so-dirty method. Tell us how you like your beets in the comments!

1. lynnefunk

   September 17 5:36 p.m. 1

   You know, I don't think it can get much better than the above recipe. But if you want to have even more fun with it, I suggest adding a few peeled orange segments, hazelnuts and carmelized shallots, and you'll be surprised how much those few little ingredients add texture and complexity to this already amazing salad. Toss the micro greens in a little sherry vinaigrette, and whoa. Mmmm, beets.

2. Alison

   September 19 10:44 a.m. 2

   Holy moly. Had I had hazelnuts on hand.... I may grab some this weekend, though, to give your suggestion a whirl and to try some of the recipes in this month's Bon Appetit -- have you seen 'em? Hazelnuts galore. Heaven!

3. flemgk

   October 4 9:58 a.m. 3

   HOLY CRAP, I never in a million years thought that beets would be something I would rave about, but I tried this beetroot salad we serve at a cafe I work at and its freaking amazing! They basically quarter a beet or two and put it in a salad with greens and arugula, feta, peppers, long shreds of cucumber, and douse it all in some sort of viniagrette. We get staff dinners every time I work I swear I order it 75% of the time. My poo is forever purple and I dont even care!

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