Roasted Golden Beets

Let me tell you a little story. Nowadays I love beets because of their sweet flavor. Doug was speaking the truth when he called them nature’s candy. The first time that I tried them, I really fell in love with them and ate them as often as I could. But, you see, no one told me of their nasty side effect where everything comes out the same color it went in. And so for 2 weeks I thought I was dying, unknowing that my “grave condition” was—in fact—beet juice, until I confessed my problem and asked to be taken to the hospital.

The lesson of the story? Eat golden beets. Because no one gets worried when their pee is a little too yellow. They also taste like candy from their natural sweetness, and when mixed with a little salt and vinegar become the perfect side dish for any meal.

Roasted Golden Beets

Ingredients:

• 1 bunch golden beets
• 2-3 tablespoons olive oil
• 1/4 teaspoon salt
• a splash of white vinegar

To start, trim the stems from the beets and peel off the outer skin with a sharp paring knife. Preheat an oven to 375 degrees.

Cut the beets into vertical slices about 1/4 inch thick. Be careful not to cut yourself. Use a non-slip board and a sharpened knife for the easiest cutting.

Next, lay the beets out on a single layer on a baking tray and drizzle the olive oil over them. Toss to coat. Roast the beets for 30-35 minutes, or until a fork goes in tender.

Lastly, drain off any excess oil and toss the cooked beats with salt and a splash of white vinegar. Serve hot.

Now we can just ignore that embarrassing story I told you and eat golden beets, right?