Seriously, could one vegetable be more challenging to prepare than beets? Have you ever made beets at home? If so, you’ll know how easily they stain and how long they can take to cook. I wish I had taken a picture of my beet-juice splattered self from yesterday to share.

At any rate, if you do make the effort, you will be handsomely rewarded with jewel-colored, scrumptiously-sweet, vitamin-rich treats for your table. They even contain folate, which is super hard to find in other foods, and very, very good for you.  I prepared they beets from yesterday’s CSA pick up with mint after eating them at City Bakery near Union Square. I found an easy recipe for this tasty dish, and again, the toughest part is simply cooking the beets. I was quite unpopular when I turned on the oven for 1 hour 15 min on a 90 degree day. Whoops. And beets usually don’t taste good in salad bars and restaurants because they are from a can. Or overcooked.

The beets were ruby red and absolutely delicious, even prettier than the picture above from Epicurious. The mint complemented the beets both visually and on the palate. My guests  Josh Robertson and Milly Robertson loved them, but hubs still stayed far away. He was scarred as a child from eating canned beets. Friends don’t let friends…

Oh, and I steamed the beet tops separately. This was a first for me. They turned out great. I topped them with a little olive oil and salt, and they tasted similar to collard greens – the kind of thing that makes you feel healthy just because you’re eating them.

My friend Steve at Berkshire Bounty Farm even eats beets raw, but I haven’t been brave enough to try that yet. Maybe next week…