A Roasted Golden Beets recipes in collaboration with the Boston Public Market.
Last year Boston finally got a public market. It’s been in the works for year and I’d like to say it sure was worth the wait. It houses nearly 40 vendors and is open year-round (yay!). It’s got gourmet coffee spots, tasty bakeries, fresh(!) apple cider doughnuts, a noodle lab, and more. To say I’m thrilled to be able to work a 10 minute walk away from the public market would be an absolute understatement.
It gets better. This year, the Boston Public Market released their first-ever seasonal cookbook! The cookbook features New England recipes to cook at home all year long. It’s organized by season, which makes finding recipes featuring in-season produce a total breeze. I looked through the whole book immediately, then zeroed in on the winter recipes. Oh my, they sure all look so cozy and warm and delicious! The Almost Pumpkin Spiced Pancakes and the Roasted Apples & Winter Oatmeal immediately caught my eye – can you tell I love breakfast? But, I thought I’d switch it up this time.
A few years back I discovered that I not only tolerated beets, I loved them! They’re a strange vegetable, for sure, but I love popping them in the oven and roasting them for salads, a side, or just to eat alone – kind of like how we enjoyed these Roasted Golden Beets!
Roasted Golden Beets
These beets are super easy to make at home, and can definitely be enjoyed on their own. I like the Market’s suggestion to serve them over spinach (which we did) and topped with a poached egg (which we didn’t, but it sounds divine). You’ll have to let me know if you give them a go!
3 tablespoons olive oil
2 tablespoons mulled spice vinegar
salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Cut off tops and roots of the beat. Wash thoroughly and loosely wrap in foil.
3. Place beets on a baking sheet and roast for 50 minutes. Check beets every 15-20 minutes. If they look dry, sprinkle water over the top before re-wrapping. The beets are done when a fork slides easily into the center.
4. Let the beets cool and rub skin away with a paper towel.
5. Slice beets, sprinkle with salt and pepper, then drizzle mulled spice vinegar over the top.
*Recipe via Boston Public Market
I know the recipe says these are Roasted Golden Beets, but we made a mix. You can also use Chioggia beets, which would be even more beautiful! Love their bright pattern.
ps. Want your own copy of the Boston Public Market Seasonal Cookbook? Head on over to my Instagram – I’ll be giving one away later today!