On August 11, 2006 the heat was still on. I offered several side dishes to go the with no-cook dishes of the weeks before. You'll find a wide variety of beets at the farmer's markets this summer thanks to the cooler weather.
Beets, like most root vegetables, help us feel solid and grounded. Our farmers markets are still selling beets, but without the greens. If beets greens are available in your area, steam them for 6-7 minutes and top them umeboshi plum vinegar. They are also delicious sautéed with walnuts or pecans in grape seed oil. Roasting beets is easy and accentuates the natural sugars. I roast them in the morning before it gets too hot.
Preheat the oven to 375 degrees. Do not peel the beets. Instead wash them and leave about ½ inch of the stems attached. Place the beets on a large piece of aluminum foil. Fold the foil to make a sealed pouch. Bake for 1 ¾ hours or until tender. Allow to cool in the pouch. Once cool, open the pouch and slip the skins off. They will come off easily. Slice and enjoy.
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