At a farm party years ago, my friend Susie stood over a plate of roasted beets cutting out heart shaped bites with a paring knife. Her fingers were deeply stained and hauntingly beautiful. She called them heart beets.
This is my favorite Valentine's day side dish, sprinkled with flaky sea salt and served with herbed chevre. Since early Roman times, the juice of beets has been considered an aphrodisiac, so ditch the libido-suppressing cupcakes and go savory.
Heart Beets:
*4-5 red beets, un-peeled
*olive oil for roasting
*sea salt
*herbed chevre
Preheat oven to 375. Line a baking sheet with parchment. Wash beets. Cut each beet in half and place on baking sheet. Toss with olive oil to coat.
Roast until a fork can easily pierce through beet flesh. Remove from oven and allow to cool. Peel off skins.
Slice beets 1/4-1/2 inch thick. Using a paring knife, cut beet slices into heart shapes. Sprinkle with sea salt and serve with chevre.
Enjoy!
Hey! My friend, whose name also happens to be Susie, makes these too!! The only difference is that my Susie pickles them. Me likey either way. I might have to pick me up a bunch and make me some heart beets this year as a good luck charm.
ReplyDeleteThese are beautiful! So simple but what a lovely idea : )
ReplyDeleteThanks Dana and Beth! Happy beet eating to you both!
ReplyDeleteWhat a "sweet" idea! Any suggestions on what to serve these with to make a meal?
ReplyDeleteNesta
Hi Nesta,
ReplyDeleteI have always been a fan of beets alongside roasted whole chicken with herbs or steak with a big serving of greens. Happy Valentine's Day to you and your lovely family!
Lovely! Thanks, Rachel!
ReplyDeleteWhat a great idea!!! Thanks for sharing :)
ReplyDeleteHow beautiful! What a great idea.
ReplyDeleteSuch a great photo, My family loves beets and they carry so many nutrients I will be making this tonight. also made one from Chef Morgan last night http://www.chefmorgan.com/stomach-en-route-to-heart
ReplyDelete