Today I received a telephone survey about food from an organization associated with our supermarket. The topic of eating a wide diversity of vegetables came up and I mentioned that we were trying to learn how to make new vegetables. The interviewer said roasted beets are easy.
I have always made canned beats because I was under the impression they needed to boil for an hour and I didn’t think it was worth the time and energy. But she said she puts them in a baking dish with some olive oil (or wraps them in foil) and bakes them about 40 minutes or until they’re tender.
So on the way home I stopped and bought one bunch of organic beets for $3.49. There were three huge beets in the bunch, almost as big as softballs, so I’ll have to cut them up small enough to get them to cook through in 45 minutes.
By the time I got home it was too late to start cooking something that would take 45 minutes because my daughter has to be to driver’s training now by 6:00. Luckily there were left-overs in the frig.
