2 Red Beets
2 Golden Beets
1/2 Terra Firma Meyer Lemon
2 tbsp olive oil (if you roast)
"drizzle" good extra virgin olive oil (Berkeley Olive Grove Mission Gold)
Fresh Ground Pepper
Choose small to medium sized beets with firm and smooth skins. If the leaves are attached, choose the beets with the youngest, freshest leaves. Don't choose wrinkled or soft beets.
Wash and scrub the beets under running water. Cut off the long string root and the leaves but keep at least ½ inch stem. Do not peel the skin as it protects the color and nutrients during cooking.
You can either boil or roast the beets.
Boiling Beets. Place beets in a pot of salted boiling water and a little bit of lemon juice, lower the heat to simmer, cover and cook for about 45 minutes to an hour, or until when pieced with a knife, the beets are tender. Drain and peel while they're still hot.
Roasting Beets. The Thomas Keller way!
- Pre-heat the oven to 375º F.
- Cut a large sheet of aluminum foil, twice the size of all your beets.
- Place the washed beets in the center of the foil. Add 2 tablespoons olive oil, 2 tablespoons water, a generous pinch of salt and several grinds of black pepper.
- Wrap the foil around the beets, sealing it as if it were a package. Place the foil package on top of a rimmed sheet pan to protect your oven in the even the foil package leaks.
- Roast in the oven for 30 to 60 minutes, depending upon the size and age of the beets. Test with a knife for doneness.
- Remove from the oven. Open the package and let the steam escape and using a paper towel, rub off the skins.
With a paring knife, remove any remaining marks or pieces of skin and cut beets into cubes. Place the peeled beets in a bowl, add the juice of of 1/2 a lemon, a drizzle of your best olive oil, and a pinch of sea salt. Garnish with long strips of lemon zest.
*Note: use golden beets only if you will eat them on the same day, as they turn black from oxidation.
Good eats with your beets! <3 Patricija