Beets

Remove beet greens and save for later (Sautéed Beet Greens)

Rinse beet and place in pot of water. Keep root of beet intact to prevent drainage of juices from the beet. Boil until easily pierced with a fork. Remove from water and rinse in cold water. When cool enough to handle slip the skin and remaining tops from the beet. Slice into a bowl and toss with oil and vinegar. Salt and pepper to taste -Enjoy!

Remove greens from the beet, rinse and place in a large pan with a small amount of water. Simmer until the greens are limp. Remove from water and add olive oil, vinegar, salt and pepper to taste. Not only are they delicious they are full of vitamins.

Roasted/BBQ'd Beets

Chop fresh beets into 1" pieces. Mix lightly in olive oil, salt, pepper and whatever herbs you like. If roasting, cover with foil and place in a pre-heated 350 degree oven and cook for 1 hour. Check at 30 minutes as you may need to add a bit more olive oil. If the beets pierce easily with a fork after an hour they are ready to eat.
If you prefer BBQ'd beets place the chopped beets, mix with olive oil, salt, pepper and herbs and wrap in foil. Place on the BBQ and check in 30 minutes to see if they easily pierce with a fork. If so they are ready to eat!!

Roasting and BBQ bring out the natural sweetness of the beet.

Enjoy!!