I want you to eat your beets! Stephanie I am with you - I love beets. It could be that many of you have just never had deliciously prepared ones. So, give this a try.
Beet To Have With A Glass Of Wine
2 large beets
a bit of high quality blue cheese
washed and dried endive leaves,cut about 1/4 way up from the bottom
Heat your oven to 400. Rinse the beets and cut off their tails and wrap them snuggly in tin foil. Put them in a baking pan( to avoid drips) and bake them for maybe an hour,depending on their size. I find that I cant really overbake them for my taste. Once they start to cook, their juice will come out and if this is allowed to brown on them a bit, it gives them a smokey roasted richness. Test them with a fork during baking- the less resistance you meet, the more cooked. To your taste.
Remove your cooked beets and let them cool. Once you can easily handle them, the peels will slip off with no problem. Cut them in a small dice and toss them in your garlic vinaigrette. Letting them sit awhile, a day maybe in the refrigerater, only makes them better.
When you have poured yourself some wine, fill the wide end of the endive leaves with some beets and crumble the blue cheese over. Don't overfill, the idea is to have a neat little bite you can pick up with the narrow end of the leaf and negotiate to your mouth without international incident. Try this yea of little beet faith, and remember, the more colorful our food, the better for us.