How To Cook Perfect Beets

That is a bold statement.  But after cooking a gazillion beets since starting my restaurant externship, I’ve decided I’m wo(man) enough to come out and say it. 


Beets have become one of my new favorite vegetables over the last couple years for a couple of reasons.  The most important being that they give me an excuse to eat more cheese (goat or feta, both are delectable options). Secondly, they are photogenic, as evidenced by the 90+ photos I took yesterday while cooking these—yes, I am totally serious (and  might I add, a bit horrified). And thirdly, they are really tasty, in an earthy, slightly sweet, but not overpowering way.  

Yep, I’m fairly confident that the rest of the world is as enamored with beets as I am.

It’s basically a love-hate relationship.  We love to eat them, but we hate to cook them, which is probably why some form of a beet salad is on almost any restaurant menu out there. 

You can find the rest of the recipe here:

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