From Spatula Diaries: Try this recipe for roasted beets

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 and easy raw materials with lots of unrealized potential. This week, blogger Maggie Heyn Richardson focuses on roasted beets. Golden and red beets are pretty brainless to cook, but she’s fond of a particular technique, which is faster thanks to steaming. Check out the quick recipe on Richardson’s blog here.