Growing up, beets have always been a staple both in my grandparents and my parents household. My Grandpa would grow them in his garden and we would run around the back of the house to his perfectly lined row garden to see him picking them fresh. Once the tops start popping out of the soil, they are good to go. Don’t just eat the beets, you gotta save the beet greens! My Dad is known for steaming these up along with the beets. I would say beets have been mastered by my family. From growing them, picking them, steaming, roasting and canning, there’s been plenty to go around.
With that being said, I can’t say that I’ve always loved them. Beets? No thanks! They are definitely one of the veggies that get cold as you sit there with your head resting on your fist and your fork moving them from one side of the plate to the other, thinking that will help make them disappear. Because we’ve all been that kid who can’t leave the dinner table until we eat our veggies. The kitchen table light becomes a spotlight and the pressures on, because the rest of the family has moved onto ice cream on the couch and your bowl is melting.
With much butter an salt, my beet tastebuds have turned around. They have a unique, sweet flavor, so don’t be scared of them as I was for so many years! Oddly, my anti-veggie-eating husband LOVES them (what?!). He would snarf these down before I could get him to not pick the tomato chunks out of the spaghetti sauce.
Trying beets so many different ways, I have found that thinly slicing them with the skins on (keep it easy!) and adding a little olive oil, salt and pepper turn out to be my favorite. Lately, my Mom has been experimenting with herb salts, because she has herbs growing out of her green house ears, and they add a nice touch to the beets! So if you happen to have any homemade herb salts on you, use them! The addition of the whipped creme fraiche adds a slight creaminess and necessary tang to help bring out the flavors of the beets.
Let’s face it, the typical Thanksgiving table can be a blur of everything brown, tan, creamy, salty and nap-worthy, so let these beets add a splash of color and freshness to your table! Your family and friends won’t even know what to do with themselves to have these vibrant beauties on their plates.
Roasted Beets with Whipped Creme Fraiche
- 9 beets, can be a mixture of regular or golden beets, with greens removed
- 1 Tablespoon olive oil
- Salt and pepper
- 4 oz Creme Fraiche
- Chopped parsley, for garnish
- Preheat your oven to 375 degrees. Slice the beets into 1/4 inch disks and place in a large bowl.
- Pour the olive oil over the beets, season with salt and pepper, and toss together until all the beets are covered.
- Lay the beets out on a baking sheet and bake for 18-20 minutes, or until tender and edges slightly crispy.
- In a separate bowl, whip the Creme Fraiche with salt and pepper to taste until light and fluffy.
- Serve the beets with the whipped Creme Fraiche and parsley served over them.