SELECTING BEETS

While you can find fresh beets in the market nearly year-round, the “sweet” season for beets is typically from November until the late winter months.

Select small or medium sized beets that are firm and deep-maroon in color, with unblemished skin and bright, perky leaves. Smaller beets will be sweet and more tender, while large beets can have a tough and “woody” center. It is preferable to buy beets with their leaves still attached, as you can monitor for freshness by the appearance of the leaves. Avoid beets that have wilting leaves.

The taproot should still be intact. Avoid larger beets with a “hairy” taproot. The tiny roots are an indicator for toughness.

However, you can still use large beets for this recipe! Only extra large beets were left at the market when I was creating this dish, and the end result was still incredibly delicious. Keep in mind that larger beets will be tougher, and can require longer cooking times in order to become tender. If you are using smaller sized beets for this recipe, they may cook more quickly than the time specified under my instructions.

STORING BEETS

1. Trim off the greens about two inches above the root. If left on, the leaves will continue to draw moisture from the root.

   *Use the greens to toss into soups and sautés, or add them to your compost pile. (You could even sauté the greens and add them into this recipe!) Larger leaves will be bitter and are not recommended to be used in salads- but smaller, younger leaves would a great addition to your favorite salad mix. Be sure to thoroughly rinse the greens before consuming!

2. Pat the beets dry with a paper towel if wet from the market. Loosely wrap the beets in bees wrap or place in an opened reusable plastic bag. Store beets in the crisper section of your refrigerator until ready for use.

3. If you plan on using the beets within a few days, you can rinse and pat the beets dry prior to placing them in your refrigerator.

4. Always thoroughly rinse beets with water prior to use.

THE RECIPE

• 2 lbs. 4 ounces of washed, peeled and diced red beets

• 2 Tbsp fresh picked thyme leaves

• 1 Tbsp (loose) finely chopped fresh rosemary

• Zest of 1 lemon

• 6 large cloves of garlic, minced

• 1 cup chopped walnuts

• 3.5 ounces crumbled goat cheese, divided

• 3 cups (loose) fresh arugula

• Extra virgin olive oil, salt and pepper as needed

TO MAKE:

1. Preheat oven to 400 degrees F.

2. In a large mixing bowl, combine the diced beets, thyme, rosemary, garlic, and lemon zest.

3. Drizzle beet mixture with olive oil as needed, and stir together until ingredients are evenly coated.

4. Season mixture with salt and pepper to taste. Stir until all ingredients are well combined.

5. Spread beet mixture into a lightly oiled 9x13 baking dish.

6. Bake for 15 minutes, and remove from oven.

7. Stir in the cup of chopped walnuts and return the baking dish to the oven. Bake for another 20-30 minutes, or until the beets are tender.

8. Remove the beets from the oven, and fold in the arugula to wilt. Fold in half of the goat cheese until salad is well combined.

9. Transfer the roasted salad to a serving dish, and garnish with the remaining goat cheese. Serve immediately, and enjoy!