beets = better than bbq chips

a quick note on roasted beets: they're amazing.
i know it's not exactly the season to be talking about beets, and i'll probably have more to say on the subject come fall when there aren't also bounties of heirloom tomatoes, peaches, corn, and all the summer harvest to rave about. but for now, i just have to say i've been roasting beets and adding them to salads and spring rolls and, well just popping them in my mouth whenever no one's looking.


they've got a sort of sweet, salty, smoky flavor, and are so pretty to look at.
marty describes them as "better than barbeque chips," so what more is there to say?
they're very easy, seem relatively healthy, and don't take much time.
basically you slice the beets into 1/4 inch rounds, lay them flat in a single layer on a cookie sheet or baking pan that's been greased with olive oil, dust them with a little salt and pepper if you like, and bake in a hot oven ~400-425 (i've been throwing them in with other things, like baked tofu, lately so my temperature guage hasn't been exact) for a while, maybe 20 mins - check on them periodically and flip them over once they start to brown on the top.


this is the salad i put them on, though they seem to be hidden under the sliced steak, baked tofu, feta, corn, and heirloom tomatoes. like i said, it's a summer bounty.