Eat Beets! (Tara says so)

Beets are great because they are two-two-two foods in one! Well, sort of. They are one veggie, but the roots and the leaves can be used separately to different effect. The leaves (especially if picked early, and tender) can be used in salads, and just need to be washed. If you don’t feel like a salad, then go right ahead and cook them! This is especially useful if the leaves are larger and maybe tougher. Just sautee with some oil and garlic and maybe some chopped onion. You can treat it much like spinach. It can also be added to a stirfry, and I think it might be yummy in a pasta. Perhaps with some goat cheese and toasted pine nuts?

The roots (the beets themselves) are wonderful roasted. No need to peel, just wash, coat with a little olive oil, season with salt and pepper and wrap in some tin foil. Bake at about 400 for about an hour. The skin should come right off. Be warned though, they will stain, especially the red beets. Last time I roasted beets I waited until they were coolish, and then peeled them wearing (clean) dishwashing gloves. The gloves were stained pink, but my hands were A-Ok. Word on the street is that you can also steam beets, but I have never done this myself.

And here is a very yummy sounding recipe for a roasted beet salad:

Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing

http://www.epicurious.com/recipes/food/views/Romaine-and-Roasted-Beet-Salad-with-Creamy-Roquefort-Dressing-4270