The color of beets remind me of fall and that a seasonal change is close at hand. Beets are one of those vegetables that people either love or hate. I happen to be in the love camp and not only because of the taste. When there are rich burgundy colored beets and golden yellow ones, ones variegated and pink in tone, it effects me in the same way colorful heirloom tomatoes do and therefore I love to eat them without much interference in the way of other ingredients.
Beet Salad - serves 4-6
Modified from Vegetarian Cooking for Everyone
Put 1 1/2 - 2 lbs beets, scrubbed but unpeeled in a baking dish. Add 1/4" water to the dish and cover. Bake at 375 for about 40 minutes. Rinse beets under cold water and rub off the skin.
For Salad: Cut beets into wedges, keeping different colors separate. Sprinkle goat cheese or other favorite cheese. Arugula is a nice compliment or green leaf lettuce. A nice olive oil based dressing is a favorite.
Bowls reminiscent of colorful beets....
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