I've got a lot of love for beets. I'm not quite sure how or why, but they are easily one of my favorite vegetables. Maybe it's their intense color that always stains my hands when I peel away their skin or it could be the deep, earthy flavor that tastes reminiscent of the soil they are grown in. Either way, I can dig into beets any time of the year, prepared just about any possible way.
Today I'm sharing a simple preparation that was inspired by a good friend who recently spent a few weeks here visiting. A beet fan himself, he continued to pick up a container or two of maple-mustard beets whenever he made the trip to town.
- 2 pounds red beets
- 1/4 cup yogurt, kefir, or olive oil
- 3 tablespoons whole grain mustard
- 2 tablespoons maple syrup
- 1-2 tablespoons sherry vinegar
- 2 teaspoons finely chopped fresh rosemary
- sea salt to taste
- Place the beets in a large pot and add enough water to fill an inch of the pan. Cover, turn the heat up to high and steam the beets until tender enough to pierce with a knife. This may take 15-20 depending on the size.
- Remove the lid, drain off the water and let the beets cool until you can handle them.
- Peel away the skin then cut in half or quarters.
- In a small bowl, whisk together the remaining ingredients then pour over the beets and toss well. Taste, adjust salt and vinegar as needed then place in the fridge to cool a bit before serving.
- Enjoy as is, over a bed of greens or alongside your favorite protein.