This past weekend I found some good-looking beets at the Peachtree Road Farmers Market. They weren’t bulbous like typical beets but rather elongated, like miniature sweet potatoes. I had a feeling that they’d roast nicely, and they did — each individually wrapped in foil and cooked on a sheet pan in a 400-degree oven for about an hour. The skins peeled right off, and the tender beets sliced into pretty, uniform rounds.
Now came the hard part: trying to get my family to eat this suspect vegetable.
I tried flooding the zone with all of their favorites. I heaped a platter with arugula from the garden, avocado, goat cheese (Spanish Leonora, my current fave) and snipped basil. I dressed the beets with good olive oil, salt, crushed garlic and a several shots of Spanish sherry vinegar to play off their sweetness.
The results? As I had predicted, two of my kids went for the combination, even if they didn’t eat every single beet slice on their plates. But they appreciated