In Season: Beets

By Lisa Turner

They may not be as refined as radicchio or as elegant as asparagus, but beets have an earthy appeal all their own. Sweet and full in flavor—not to mention easy to add to any meal—this root vegetable is a good source of vitamin C, iron, magnesium, fiber, and beta-carotene. Even better, beets come packed with antioxidants. Since they’re best when the weather’s cool, now’s the time to enjoy them. Here’s how:

Roasted Beets In Olive Oil and Rosemary
Scrub eight medium beets, wrap each in foil, and roast at 400 degrees for one hour or until tender. Let cool slightly, unwrap, and toss with olive oil, finely minced fresh rosemary, coarse sea salt, and black pepper.

Beet And Rocket Salad With Goat Cheese
Whisk together 1/4 cup sherry vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 minced garlic clove, and 1/2 cup olive oil. Toss with 4 cups baby arugula and 2 cups baby spinach. Top with roasted beets, crumbled goat cheese, and toasted pecans.

Beet, Carrot, and Sesame Salad
In a small bowl, mix together 2 tablespoons sesame oil, 1 teaspoon toasted sesame oil, 2 tablespoons honey, and 2 tablespoons black sesame seeds. Grate two medium beets and two medium carrots; squeeze out moisture with paper towels. Combine with dressing, and season with salt and white pepper