Growing up, I thought beets came in glass jars in a sticky sweet and sour sauce, AKA Harvard Beets, and I liked them, as my mother must have. Likewise, I always thought cooked spinach had vinegar on it. I guess my mother liked vinegar-based dressings on vegetables. Later, I discovered that fresh vegetables could be cooked more simply and it turns out that I like them better that way, maybe with butter, salt, and pepper.

You might be getting the notion from this blog that I spend most of my free time roasting vegetables. Not true, but I do like the dry-heat cooking that keeps them from being all watery and mushy, so I might be more likely to roast them than to boil them in water. Second to roasting vegetables would be pan frying or sautéing.

Roasted beets are a real treat, not one we eat all the time, mostly because of their sweetness and where they fall on the glycemic index scale, even though there is contradictory evidence from those who tout the significance of the glycemic load. See some information on these two topics here: http://lpi.oregonstate.edu/infocenter/foods/grains/gigl.html

Anyway, they were delicious.

Ready to trim

Foil pouches

Ready to peel

Ready to eat