The only time I really ever ate beets growing up was in a Greek Salad, which fyi should not be in a Greek Salad. I studied abroad in Greece so I have the scoop on what a real Greek salad consists of; cucumbers, tomatoes, green peppers, onions, feta and olive oil. So I don’t really know how the American version of a Greek salad came to be. The vegetables in Greece are so fresh and seriously those were the best salads I’ve ever had. Anyways back to beets, which are the star of this post, even though they are not supposed to be in a Greek Salad I have always loved them. They don’t have that strong of a flavor but I think the thing I like so much about them is their texture.
Living with my dad this summer I was able to eat a lot of his new recipes he has learned since I went away to college and he found a beets recipe that is amazing. It is beets with raspberry jam. This recipe is so simple and delicious, but making it even better, it’s extremely nutritious.
This recipe can be used as a side dish or even as a dessert. I have had it both ways and everyone loves it. One little thing to know before cooking beets; they stain things very easily. Make sure to wash your cutting board or your counter, immediately after if it gets on it, and even your hands. If you do that then you won’t have any problems.
How to Bake a Beet
Preheat oven to 400 degrees. Rinse the beet with cool water, trim the stalks down to about 1 inch long. Pat dry, then wrap in tin foil twice. Place on baking sheet and bake for one hour until the beets should be tender and fully cooked. Let cool for 10 minutes. Remove foil and take damp paper towel and rub off skin (it will come off very easily).
Beets with Jam
Once all the skin is removed cut into bite sized cubes. For two beets add 1 tbs of raspberry jam.
Beets with Jam for Dessert
Whip crème fraiche till light and airy. Add vanilla to taste. Dollop on top of beets.
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