Beets: Four Ways
When you buy a bundle of beets at a farmers’ market, they are very likely to be topped with fresh, crisp greens. Don’t throw these away. Saute them with garlic and olive oil just like you would kale for a beet-y bonus.
In a skillet, combine equal parts vinegar and water. Add salt and sugar to taste (1 part salt to 4 parts sugar is a good ratio), and bring to a boil. Add sliced beets and let stand off heat to cool. Transfer to a jar, and store in the refrigerator until you’re ready for a puckery snack or salad topper.
Some say that a dip without chickpeas cannot be called hummus. Substitute roasted or boiled beets for the legumes you use in your usual hummus recipe and you will have a delicious, vibrant purple dip that tastes wonderful no matter what you call it.
Sometimes the classic ways are the best. Preheat your oven to 425. Scrub your beets well (no need to peel) and cut them into wedges. Toss with olive oil and season liberally with salt and pepper. Bake until brown at the edges and tender, about 20 to 35 minutes.