Beets are plentiful at local farmers markets these days. Last Saturday at the Pearl Brewery, several vendors had an array of styles and colors, and many can probably be found this evening at the market, which runs from 4 to 7 p.m.
White beets are sweeter than red, says Cora Lamar of Oak Hills Farm, who also had candy-striped beets with her. Golden beets were also available as were the traditional red beets.
You can use these sweet treats in a great many ways, from soup to simply roasted. Here’s a recipe that mixes them with apples and onions.
Sweet-and-Sour Beets and Apples
2 cups 1/2-inch cubes cooked and peeled beets (about 5 medium)
2 cups diced unpeeled tart apples, such as Fuji or Granny Smith
1/2 cup rustically cut onion
Juice of 1 lemon
1 teaspoon salt
Nutmeg, to taste
Preheat oven to 350 degrees.
In a 9-by-13-inch pan, combine beets, apple, onion, lemon juice and salt. Grate whole nutmeg or sprinkle ground nutmeg over the top. Drizzle a little olive oil over the top. Cover with aluminum foil and bake for 30 minutes. Test for tenderness. If not tender enough, return to oven and bake another 15 minutes. Serve warm.
Makes 2 main dish or 4 side dish servings.
Adapted from “Joy of Cooking”