In Season: Beets
Earthy, wonderfully sweet, and nutritious, the humble beet deserves better than its reputation for turning small fingers (and anything else it touches) bright red.
Beets (roots and greens) contain powerful antioxidants that protect cell health and are a rich source of folate, which helps prevent heart disease and stroke.
Ingredients
- 2 pounds whole beets
- 2 medium leeks, white and light green parts only (halved and thinly sliced into half-moons, soaked in bowl of water for several minutes to remove sand, patted dry)
- 3 cloves garlic, roughly chopped
- Pepper and salt to taste
- 6 ounces bacon, cut into 1-inch pieces
- 4 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 ounces blue cheese
- ¼ cup chopped parsley
Preparation
Preheat oven to 425F°.
Trim tops and tails from beets, then rinse well. Place on a large piece of aluminum foil. Bring up edges of foil and enclose beets into a packet. Roast for 30 minutes, or until soft when pierced with a fork. Let cool completely.
Combine leeks and garlic with 2 tablespoons oil, then add salt and pepper. Pour onto foil-lined baking sheet. Arrange bacon on top. Roast 30 minutes, or until browned and crisp.
Wearing rubber gloves (or keeping beets steady with a fork in one hand and a knife in the other), peel and cut beets into cubes.
Toss beets with remaining oil and vinegar and arrange on platter or in bowl. Top with crispy leeks and bacon. Sprinkle with blue cheese and parsley.
About this recipe
Adapted from findjerseyfresh.com
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