We've officially entered Fall root season, and I've already started getting questions from clients about how to cook beets.  We tend to get inundated with root vegetables in our CSA's as the slightly sexier tomato gets phased out, and it leaves us looking for new ways to incorporate the knobbier, heartier, and often underrated roots and tubers.

Beets are a great place to start, as the earliest Fall crops lend themselves to being eaten raw or cooked. They are a great source of fiber, folate, iron, manganese and potassium, and can help with inflammation, detoxification and even brain function.


Simple Roasted & Marinated Beets

You can use as many or as few beets as you'd like here—just adjust the size of your roasting dish accordingly.

Preheat oven to 400 degrees.

Trim off greens (reserve for another use) and rinse beet roots. Layer in a roasting dish and add enough water to cover the bottom by 1/8-1/4 inch. Drizzle with olive oil, sprinkle with salt and cover tightly with foil or lid.

Roast in oven anywhere from 35 to 60 minutes, depending on size of the beets. They are done when a small knife can pierce flesh with little resistance, and they give a little when touched.

Remove from oven and let sit, covered, until cool enough to handle. Slip skins off using your hands (use gloves for red beets!), and cut into whatever shapes you like.

In medium bowl, toss cut beets with a good pinch of salt and a drizzle of your favorite tart vinegar (cider, white wine, red wine). Let sit for a few minutes, then toss with enough olive oil to coat. Beets should be nicely seasoned, bright and finish sweet—add more salt, vinegar or oil as needed.

Marinated beets store well for up to 5 days, and are great added to salads, grain bowls, and as a side to fish or chicken.

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