I went to a diner here in Brooklyn on saturday with my friend Kurt. It's called Juniors, most famous for it's cheese cake. But the highlight for me was the beet salad they served before the meal came out. It made me realize how long it's been since I cooked anything with beets. For me, the best thing ever is just a simple roasted beet. Roast it, peel it and eat it together with chicken, a nice piece of white fish or simply slice it and make a mayo, chives and beet sandwich.
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Roasting beets is very easy. Just remember to roast red and golden beats separate. Otherwise the juice from the red beats will turn the golden beats all red. 

Serves 4

8 golden or red beets, washed and trimmed
4 tablespoons olive oil

  1. Preheat oven to 450F, 220C.
  2. Place the beets in a baking dish and drizzle with olive oil.
  3. Cover the dish with foil and bake for about 40-45 minutes.
  4. Use a small knife to pierce them and check if they are tender.
  5. Remove from oven and cool.
  6. Rub the beets gently with your fingers to remove the skin.
  7. Ready to use.


Photography by Colin Cooke

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