It started simply enough. Innocently enough.
Somehow, someway, somebody snuck not one, not two, but three bunches of baby beets into our home. Given the fact that I’m a lifelong, card carrying member of the N.A.B.A., otherwise known as the National Anti-Beet Association, I knew the ‘somebody’, was certainly not me.
Growing up, I believed beets were served and eaten one, and only one way: out of an aluminum can packed by the folks who lived in a town called Del Monte. Those fine folks made fruit cocktail, too. Even as a little girl, beets were horribly off-putting to me. To be honest, they scared the bejesus out of me. The gelatinous texture, the pungent smell, the unnameable taste, and an alien color which didn’t match any in my sacred box of 64-Crayola Crayons, the bible of all things pigmented and pretty.
Since then, I’ve had a rather turbulent on-again, off-again relationship with beets. Every time I think I can commit to a bigger bite, I back off. And RUN. With 3 bunches of beets at my mercy, I was in a conundrum. “Take one more chance on us”, I hear them say. “We promise this time it’ll be different”. How many times had I heard that before? Reluctantly, I put them back in the fridge (instead of in a bag on my neighbor’s doorstep) and with no other N.A.B.A. members in sight to commiserate with, I head to the bookstore for an afternoon distraction.
Lo and behold, THE beet recipe of all beet recipes lands in my lap. Thyme Roasted Baby Beets with Mint Vinaigrette. THE beet recipe which, in an insanely delicious, hocus-pocus, abracadabra instant, converts me from beet basher to beet worshipper. Just like magic. Just like that. Yes, roasted beets are a now a weekly staple and somebody is very happy about it.
Make sure to use an assortment of beets, not just the old familiar red ones. Not only are golden and chioggia beets gorgeous to look at, they add a subtle nuance of sweetness to the final dish. If I can’t make to the farmer’s market, I like buying my beets in the loose bulk bin at Whole Foods. I can pick and choose the exact mix I want and get only as much as I need for that evening (plus, it costs less than buying them in full bundles). If you have trouble finding baby beets, medium ones are dandy. Slice them in half before cooking. For larger beets, slice into quarters. Just make sure all pieces are more or less the same size to ensure even cooking.
And whatever you do, DO NOT, I repeat, DO NOT leave out the fresh mint. This dish without the mint is like a crème brûlée without its heart-stopping crackly top. It just wouldn’t be the same without it.
Adapted from Harvest to Heat
Music Pairing: ABBA, Take A Chance on Me
Looks amazing. Beautiful photographs!
I am always looking for interesting ways to cook vegetables. Beets are my husband’s favorite. I will have to try this!
They look so sweet!! Love it.
Love the music selection!
I’ve never been a fan of beets either, but this looks like a winner. :)
Every time I see a new post pop up from you, I zip over as fast as I can! Your photography is breathtaking & your recipes are fantastic looking! This one is no different.
Thanks for sharing you gifts & keep it up :)
I used to feel the same way. Now I’m addicted. I run to the farmer’s market every weekend to scoop up a bunch and roast them. Now that I’ve seen this, I can trey a new recipe. Love it. Thanks!
Ah! I LOVE your photos. Now you’ve got me craving beets.
What a gorgeous post! LOVE all the photos so much that couldn’t look at the recipe yet :-)
haha, yeah, they do look scary! it’s like i can hear the beets singing the ABBA song now!
I’ve been on the fence about beets for a long time now, I want to like them so badly, they are so colorful and pretty and yet they often end up tasting, well, like dirt to me. I want to be a beet convert I really do, I love vegetables and I don’t want to hold a grudge against the poor beets. Beautiful photos as usual, I especially like the one of the mint, there is a softness to it that is really appealing.
Fabulous – this must be so tasty.
:-) Mandy
Oh wonderful, I will try out! I like also very much baked beets au gratin with horseradish.
You photography is wonderful!!
I’m glad you and beets could patch things up. This recipe is just what I need to pick me up from this awful winter and remind me that spring is coming. (It still is, right?) Sounds bright and refreshing!
Looks fab, love beets :)
These look fantastic, and your pictures are gorgeous!
xo
Gorgeous photos, as usual! I’ve always been a beet fan but I’m glad to hear they’re getting their due respect these days!
i am recent beet convert myself, i’d never had it as a kid and well, one day i decided to try it. roasting them are the only way i like them tho.
as always, your pictures are beautiful.
I love a roasted beet!… and with mint, they sound extra divine. Beautiful photos, as always!!
I have to say beetroot is one of my favourite foods – a gorgeous recipe. I’ll be cooking it this weekend! YUM! xxx
Wow….your photos never cease to amaze….I love the one of the mint. I’m not a huge fan of beets but that dressing sounds great so bookmarked that for a green salad!
Stunning. I love beets and am always excited for new recipes featuring them. This one sounds simple and delicious.
Thanks for the inspiration, I can certainly use a little at this time of year!
I think I belonged to that club most of my life. Let’s say I’m more curious about beets now, but still need to actually try them more often. These are looking and sounding delicious.
I am different from many who have replied to your post. I have always loved beets and most particularly boiled, cut up and slathered with butter and sprinkled with salt and cracked black! Yummm! With your recipe I may actually get my wife to share my pleasure. Thanks.
What a lovely combination of herbs…mint and thyme…looks fabulous, and great pictures as well :-)
I’ve always loved beets, but I’ve never thought of roasting them. The dish looks delicious!
Roasted beets are definitely the way to go. Congrats! :)
I may have to try this, as you are making beets sound good! :)
I’d never even tried a beet until this year, and it wasn’t as horrible as I thought! Now I’ll be trying them roasted! Can’t wait.
beets and thyme…divine!
You’re so funny! I love everything you post. And I’ve never tried beets with mint, but I think that is a very good idea.
I absolutely love your photos! They’re all great!
There’s nothning more flavorful than roasted beets. Plus lovely food photography :-Þ
As you know, I am a huge fan of your blog- love the photos- really vibrant and popping out. there are so many things i didnt eat as a child either- beets, squash, zucchini, broccoli- and they are all in my repertoire now. x shayma
I’ve awarded you the Stylish Blogger Award! (Feel free to completely and totally ignore the assignments.)
I just wanted to let you know how much I love your work and to share it with others.
http://www.napangel.com/2011/02/16/stylish-blogger-awards/.
This sounds incredible! My husband is not a beet fan, but this might do the trick :)
oh, see, now i’m a lifelong beet lover! but still, roasted is by far the best. so glad you’ve come around!
all that said, it is only in this last year i’ve tossed them with fresh mint, and i absolutely agree, it is fantastic. we adore a toss-up of roast beets, orange, feta and fresh mint. i will have to tuck some thyme in next time (ooh, sorry, bad pun.)
btw, am nursing two babes back to health on (yet another) round of rice pudding. it is officially now a part of our cannon. thanks!
I just found your blog…it has already brought me great amounts of joy. I love it. I can’t wait to see your next post. Thank you for sharing this awesome beet recipe and music pairing with us!
How beautiful! Love the isolated shots of the herbs!! And Im lovin’ the new look around here :)
I have only really liked pickled beets, and never understand why some people can be really crazy about beets in general. But I haven’t tried this way – roasting! Thanks for sharing.
Can’t wait to try these with fresh beets from the local CSA. Spectacular photos!
Beautiful photos.
Beetroot and I aren’t particularly firm friends, so maybe this will be the converter for me.
good to rediscover you again, you fell off my radar for a while!
I was wondering what I should do with the overflow of beets in my fridge! This dish looks wonderful!
I absolutely love beets. The colors and flavors in this salad are beautiful.
I am a member of N.A.B.A. as well for the same reasons as you. My parents preferred pickled beets which were just too gross looking for me to even try. I’ve cooked once with beets as an adult making whoopies pies with them. I’ve decided to go ahead and take the plunge. You’ve made them look so delicious. Fresh herbs make such a huge difference in recipes.
Incredible photos also!
Now I know what I’ll be doing with my baby beets when they some up soon!
this looks absolutely gorgeous:) thank you for sharing this post and have a great day.
swooooning over your gorgeous photos. what beautiful beets!
I love roasted beets! the flavor is so intense.
Can I go with the same song but with Erasure’s version? ;)
I belong to the camp of beet haters. But I sure hope this recipe converts me.
[…] out this recipe for Thyme Roasted Baby Beets with Mint Vinaigrette that I found posted by food blogger Kiss My […]
Oh my gosh. Love your blog design updates. The recipe cards are OUTstanding!!! The first photo is stunning. love love love!
I love the photos here! They are poster perfect!
mint vinaigrette..sounds so yummi:) Your pictures are just beautiful!:)
Gorgeous photos, and the recipe looks awesomely tasty! I’ve always come from a place of “yes” when it comes to beets but have never paired them with mint. I just hope I can make my beets look as elegant as yours!
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson
I love roasted beets this way! Add some goat cheese and toasted nuts and I would call it dinner–love it!
[…] recipe came from here. The only liberty I took was omitting the honey. The beets were sweet, earthy and made savory with […]
Hmmmmmmmm, beets, honey and mint, the combination would not have occurred to me. This recipe merits a taste test, even if I’m not a beet lover. The photos are lovely – a bonus feature in this post.
just stumbled upon your blog after being given a recommendation. One of the most beautiful blogs. Ever.
Haha, I love your music pairing. One of my favorite songs. My husband calls it The Stalker Song… ;) Your photos are so crisp and vivid!
I have only just been introduced to your blog and it’s absolutely fantastic. I love your photographs and the way you write. I also just really love the way you lay out the blog itself. So fantastic, I’ll definitely keep watching this space!!
N.A.P.A – that’s hilarious! I however, have had a life long love affair with beets. Maybe it’s because we mostly have been eating them like this recipe – fresh, pure and simple.
Your photos are simple amazing, and your recipe cards are adorable!
Yum yum yum. Gorgeous photos too!
Hi, Just wanna say that i love your new layout. Wonderful. So nice :)
Love this!!! Beets right now have been completely on my mind—I was so excited to see they’re on yours too :). Beautiful beautiful photos, as always! hugs, Tricia
[…] Source: http://kissmyspatula.com/2011/02/09/thyme-roasted-baby-beets-with-mint-vinaigrette/ […]
Yum, this looks really delicious. We planted some beets in our garden this year and I am very excited to try new things with them. Right now, I just make beet kvass.
Congratulations on being featured on FoodPress! You deserve it.
Beautiful pictures:)
Beautiful, beautiful pictures. I just posted today about how I was invited to do an organic vegetable co-op… and I’m coming back here for some recipes and ways to enjoy them!!! THANK YOU!!!!
WOW those beetroots look delicious!
OMG! I love everything about your post: the writing, the photos and the recipe! And of course the fact that you have converted!!! I’ve been a beet worshipper since I was teeny weeny small… You should also try them blitzed and refried in some butter, to die for next to meatloaf or schnitzel!
I’m so glad I just found your blog!! This post is fantastic. I will have to give this dish a try. Thank you! I used to never like beets either and than, upon finding out I had become vegan, my grandma whipped up an amazing beet salad that I make all the time now.
Love your blog, G. It was great seeing you last weekend. You are so talented and blessed with style, an excellent sense of design, depth and creativity. LOVE all your music pairings, how thoughtful. (i went though and listened to many with my kids. Love your Kat-women selection and your entry about Hugh Jack Hughman and Until. I was completely sucked into that film.)
Just discovered your blog via FoodPress – awesome picture! I love beets and can’t wait until my CSA starts in May to get my hands on some!
I love the recipe card layout you used for this entry.
However, you have not convinced me to buy/eat/make beets. BUT, if YOU were to serve this to me your way….I would try it since I am a fellow card carrying member of the No BEETS! club. This must be divine for you to revoke your membership. :)
[…] at home. Try their always-stellar Pinot Noir, for a warm, light red that fits effortlessly with Thyme Roasted Baby Beets from kiss my […]
Hi there, wonderful photos and gorgeous colors. But I’m wondering, you mention peeling the beets when hot. What do you use and how do you do that so your hands don’t turn the color of the beets? And BTW, what font did you use for your ingredient list. It looks like an old typewriter. Love it.
[…] That Kind of Woman, Kiss my Spatula, Butterflyfood, What Katie Ate Category: food Comments: No Comments « Ehh…No […]
this is great because I love allllll beets! thanks for the recipe! we have a farm by us that I pick beets at every year = about 40 lbs. and I always like new recipes besides my regular canning recipes so here I go. Jennifer jennsthreegraces blogspot
stunning, fresh, delicious
omg! I absolutely love the first pic! yous blog is full of inspirations :)
have a great time,
Paula
This is hilarious! I too, am not a beet fan and three were snuck into my CSA box despite my protests. Instead of hucking them back at the farmer I will give your recipe a try. Wish me luck. Maybe there will be another beet convert out there : )
That first pictures inspired me to make this dish, without really ever having had beats. Truly gorgeous photos and a great recipe! Thanks!!
Yum, this looks absolutely delicious!
Lovely!!
I just stumbled upon your blog and absolutely love it! I will definitely be following you now. :)
hello! just wanted to drop a hello, love your blog! the photos, the stories, the food…i cannot wait to test out your recipes!
http://www.seoulinthecity.com
Great pics! I love beets soo much! Great blog…I hope you can check mine out as well :)
Wow you really know how to present food and color, amazing! It’s beyond beautiful!
Eloise
I bite my hair when i read your post. It makes me too hungry!
Oooh, yummy! I’ve only just got into beetroot again after having it ruined by my dad’s love of pickled ones in a jar as a child. I’ll definitely be trying this!
[…] sources {fresh herbs via Bay Flora; watermelon via What about Watermelon; beets via Kiss my Spatula; bacon curls via Not […]
[…] and came home with two bunches of baby beets. I immediately thought of a recipe I had seen on Kiss My Spatula months before, memorable because of the beautiful, colorful pictures. Thyme is one of my favorite […]
Made this tonight with fresh baby beets from our garden, thyme and spearmint from our clay pots on our deck, Spanish olive oil, and jujube honey from the Atlas mountains. Delicious! The only thing I will do differently next time is bake the beets longer – I baked them for 25 minutes and they weren’t quite as cooked as I like them. My bad. Thank you for posting this recipe!
Mmmmmm, this was absolutely delicious. I had to cook my beets about 45 minutes to get them tender. I followed the recipe exactly and the flavors were fantastic. The fresh mint really made the flavors sing. Next time I would add toasted pecans or pine nuts for a crunch contrast, but this recipe on its own is a winner. Thanks so much for sharing it.