Summer Beetroot

Red, gold and pink beets

Steam Roasted

peeled beets

Salad with beets

My friend S brought me some fresh summer beets from her sister's farm the other day. She recommended that I steam roast them, so I found a good recipe on the internet.  Here it is with a few of my alterations:

4 lbs red beets, scrubbed, halved if large
2 tbs olive oil
salt pepper
1 tsp dried thyme, 1 tsb dried basil, 2 bay leaves
1/2 c water
2 tbs red wine vinegar

Preheat oven to 350°.

Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and water, red wine vinegar. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. The skins will peel off easily.

Be careful peeling the foil back, as the steam burned my fingers!  I noticed these beets were red, gold and pink ones.  They were so moist and fresh tasting.  I used some in a fresh green salad with peppers carrots and cucumbers.