Beets. They seem to be a love-them-or-hate-them kind of vegetable. Kind of like lima beans and okra. Only, unlike lima beans and okra, I love beets. I love them pickled and roasted the best.
When our local farmer’s market had week after week of earthy bundles of beets, I didn’t hesitate to buy bags of them. There is something so organic about clutching a bunch of beets in your hand. The reddish green leaves flopping over your wrists, the heavy globes promising bright colorful goodness inside. Next to the beets, were some adorable baby carrots.
Needless to say I cam home with beets and carrots, searched my books and found, Roasted Sweet and Sour Beets, Carrots and Parsnips from Cooking Light 2004 Annual. I omitted the parsnips, and let me just tell you – this was amazing. It was so good. We had it for three weeks in a row, every time I could grab more beets, we had this. AND for a food blogger to waste valuable new food time, to eat the same thing over and over again, tells you how good it was.
Follow the link above to the Cooking Light website, make this, and come back and tell me how much you loved it!