I have an extra beat for BEETS…

There is nothing like roasted beets for that added earthy, hard-to-define flavor!  I love them in my salad, not just for the flavor but also for the vibrant color!

Roasting is the easiest way to cook beets. Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in aluminum foil or a baking dish (or lidded ovenproof casserole dish). Salt and pepper to taste.  Add 1/4 inch of water and cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes. They’re done when they’re easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish or aluminum foil. Cut away the ends and slip off the skins.  They will keep for five days in a covered bowl in the refrigerator. Best not to peel them until you plan to eat them.

The picture is our salad from Saturday.  Mache lettuce with roasted beets and roasted garlic, Chilean sweet onion and a champagne, tarragon vinaigrette!

Approximate Nutritional Information: 1 roasted beet: 44 calories; Total fat: 0.2g; cholesterol 0mg; sodium 77mg; Total carbohydrates 10.0g; Dietary Fiber 2.0g; Sugars 8.0g; Protein 1.7 g. (Data provided by calorie-count.com)