ROASTED BEETROOT

If the notion of eating borscht or beets in any form makes you sad, get ready for a tremendous upgrade. You’ll be delighted to learn that there is a perfectly wonderful way to enjoy this very healthy vegetable which is so rich in folate, manganese and fiber.

If you think you don't like beets – think again. You do like beets; you just haven't had them correctly prepared. Forget those horrible, cafeteria –style, canned, bland beets and roast up some of your own. When you do, you'll be a beet-lover. (Doesn’t that beat all?)

As their intense colour would suggest, beets are big-time on antioxidants, and have cancer and heart disease-fighting properties, as well as a host of vitamins and minerals. All in all, I can’t see why eating beets should be a rarity. Nutritious beets are inexpensive; they store well; and they’re available throughout the year.

Forget about the numerous health benefits these ruby-coloured foods bestow. Roasting the beets magically brings out a fabulous flavour that you will savour with an overall warm pleasantness that will tickle your innards. Roasted beets can’t be beat.

Roasted beets pair well with greens, cheese and nuts. If you haven’t eaten beets in awhile, here is a dish that will make you happy; a zesty, vibrant salad of greens, cheese and nuts that features roasted beets.

Salad of Roasted Beets with Gorgonzola and Walnuts                 serves four

Ingredients

5 small beets

¼ cup raspberry vinegar
1 teaspoon Dijon mustard
A couple drops of honey
1 clove of garlic, minced

1/4 cup olive oil     
½ teaspoon salt
Black pepper to taste

½ pound baby spinach, torn
Small handful of watercress or radicchio, torn
1/2 cup walnuts, toasted                                
3 ounces gorgonzola cheese, crumbled (or blue cheese or goat cheese)  

Cut-up sliced peaches or mandarin orange segments (optional)

Method

• Heat oven to 400F. Wrap the beets in aluminum foil tightly and .bake for 45 minutes. Remove from oven and let the beets steam for 10 minutes, then open and let the beets cool slightly.
• Meanwhile, whisk together vinegar, mustard, honey, and garlic in a small bowl. Slowly whisk in the oil and season with salt and pepper. Set vinaigrette aside.

·        After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces.

·        Mix beets with half of vinaigrette, then mix spinach and watercress or radicchio with the rest of the vinaigrette.

·        Transfer greens to plates and top with beets, walnuts, and gorgonzola cheese. You could add a little fruit to this if you like.

 Eat a beet this way for your good health, but mostly because it tastes marvelous.