I understand that beets seem to be one of those foods that people either love or hate. I happen to love them! I think that everyone should at least give fresh beets a chance. Canned are not the same. Fresh beets are available at so many grocery stores, and summer farmers markets everywhere. I love the earthy, hearty flavor, and the gorgeous colors. While purple is standard, red, gold, and “candy cane” red and white swirls are also available. They are beautiful thinly sliced, or cut into wedges. Beets are fantastic roasted and boiled, but all things roasted in their own juices tend to be a bit more flavorful.

Roasted Beets

-6 4-inch beets, trimmed
-2 tablespoons minced shallot
-1/4 cup red wine vinegar
-1/4 cup olive oil, plus 1 Tbs for drizzling
-1/4 cup chopped fresh chives

1) Preheat oven to 350°F.

2) Place beets on a foil covered sheet pan. Drizzle with 1 Tbs Olive Oil. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes.

3) Cool on the sheet pan. Peel the beets, and trim the stems off. (Can be prepared 1 day ahead. Place in Ziploc bag; chill.)

4) Using a mandolin or very sharp knife, slice beets very thinly.

5) Arrange on a platter. Mix the shallots, vinegar, and olive oil. Season the vinaigrette with salt and pepper, and drizzle over beets. Sprinkle with chives.