Whoever said beets taste like dirt never tried 'em like this: roasted with Whassamatterhorn. Das Bigfoot would work great, too. Sprinkle them with blue cheese and toasted walnuts if you want.
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME 60 minutes
A bunch of beets with the greens attached
Red wine vinegar
2 tsp olive oil
2 tsp Whassamatterhorn or
Black pepper (optional)
Preheat the oven to 400. Remove the greens, wash and chop. Get the stems in there, too. Wrap each beet in foil and throw it on the grill for about 45 minutes, or in the oven at 400 for about 45 minutes. While the beets are cooking, sautee the greens in the olive oil until they're soft and sprinkle with 1/2 tsp Whassamatterhorn or Das Bigfoot. When the time's up on the beets, squeeze one to see if it's soft. If it is, it's done. Unwrap, rinse, peel, and slice the beets in a bowl. Add beet greens, a splash of red wine vinegar, and the rest of the
Whassamatterhorn or Das Bigfoot.
Add black pepper if you wish. Taste for vinegar and spice.