I thought the pickled beets were pretty good, but I'm not big on pickled foods, so I wanted to try something different with the beets I got in last week's time share. Upon the advice of my fine readers, I ended up roasting them. And now having had both pickled and roasted beets - I don't understand why beets get a bad rap. They're good! They were tender but not mushy, and had a slightly sweet, slightly earthy taste. Almost like roasted corn (as one reader previously noted).
To roast the beets, I scrubbed them and cut off the wispy roots. (The greens had already been removed.) I wrapped them individually in foil and then baked them at 425 degrees for about 50 minutes, until they were fork tender. Once they cooled, I peeled off the skins and sliced them up:
You could eat them plain, just like this, but I decided to make them into a little salad for my lunch today, again on the advice of my fine readers. I took a cup of beet slices, drizzled with a teaspoon of balsamic vinegar, a pinch of sugar and little olive oil. I let that marinate for about 5 hours, then topped with 2 tablespoons of crumbled feta. Yum!
So, if you think you don't like beets, but have never had them roasted - I urge you to give them another try. You don't know what you're missing! (Eh hum.... Mr. ValleyWriter - are you listening????)