Ahhh! The Power of Beets!

Did I ever tell you about the time I discovered beets? No? Well, it's a good story. I grew up in a beet-free home. Lotsa tomatoes, lotsa carrots. Pops just didn't bang a drum for the beet.

For that reason, I was a teenager before I discovered pickled beets at a potluck. I just couldn't get enough. They were amazing! Sweet, earthy, rich! I must have downed a half-pound of pickled beets. The day progressed without incident until that evening, when I peed bright red. Forgetting my earlier massive beet consumption, I thought I was dying of an internal hemmorage and nearly passed out.

Of course, that incident couldn't cure me of my passion for those mouthwatering magenta morsels. You'll still catch me redhanded (and red-tongued, for that matter) after a beet bonanza.

Best beets ever?

Roasted Beet Salad

Get beets of similar size (about 2" diameter, or cut down larger beets to halves or quarters). Lay down a large square of aluminum foil. Drizzle with olive oil and rub on kosher salt. Form a package with the foil and roast at 375F about an hour, or until a knife goes through 'em like butta.

Cool, peel, cut down to eatin' size. Toss with your favorite vinaigrette, and cubes/crumbles of a nice cheese. Maybe throw in some nuts, if you're in the mood. Maybe add fresh tarragon or another herb. Mount on mache, arugula, spinach or whatever lettuce you might have.

To be honest, I rarely even get to the vinaigrette part, because they're just so darn tasty when they're freshly roasted.