This how-to post is more about how not to waste beets, actually. I adore beets, but I confess I used to buy them with the best of intentions and let them go bad, simply because of the prep. So here’s my tip.
The minute you get home from the store, thoroughly wash the beet greens and scrub the beets themselves until clean. Cut the greens just above the beet. Shake the greens dry and store in a plastic bag with a paper towel to absorb moisture. (If you leave the beets attached, the greens will suck moisture out of the beets.)
Once the beets are dry, store in a plastic bag in the veggie drawer. Cleaned beets are ready to go into smoothies (if you have a high-speed blender), the juicer, or into the oven for roasting. Uncleaned beets seem like too much work when you’re in a hurry.
Use the beet greens to make curried greens or this roasted beet and fennel salad by Nava Atlas.
To roast beets, simply cut into equal-sized chunks and drizzle with olive oil in an oven-safe baking dish. Toss to coat with the oil, adding a little sea salt and freshly cracked black pepper. Add fresh thyme if you have it. Bake at 425F/220C/gas mark 6.5, stirring every 10 minutes until fork tender, about 30 minutes. Let cool.