Road to resolution paved with roasted roots

Vegetables are in vogue. Sure, we’re still high on heritage meats and creative charcuterie, but vegetables seem to be finally getting their due in food publications, home kitchens and restaurants. Maybe it’s the commitment to good health that inevitably emerges this time of year, or maybe it’s just that vegetables are inexpensive, easy raw materials with lots of unrealized potential.

This week, I’m focusing on roasted beets. Golden and red beets are pretty brainless to cook, but I’m fond of the following technique, which is faster thanks to steaming. Preheat oven to 425 degrees F. Wash 3-5 good-sized beets or 6-8 small ones, and trim tops and ends. If large, cut into smaller chunks to achieve even cooking. Do not peel. Place beets in cast iron skillet or an oven-proof pan in a single layer, and add a half-inch of water. Cover tightly with aluminum foil and roast for 45 minutes. Allow beets to cool, then peel. Cut into bite-sized pieces and arrange in serving dish. Just before serving, add crumbled feta, a drizzle of good quality olive oil and fresh mint slivers.

I love this side dish because you can make it ahead and serve it at room temperature. Note: red beets will bleed their color onto both the feta and the golden beets, but you can avoid this by roasting each variety separately and adding the feta last.

Next week: roasted root vegetables with fresh rosemary.