The produce at Figueroa Produce has been particularly lovely lately. These organic chiogga beets were so beautiful I hated to cut them up and eat them!
Who knew beets would be so photogenic?! The colors were unreal.
All I did was coat them in olive oil and roast them for about 45 minutes at about 350, stirring and turning them about every 15 minues or so. I covered the pan with foil about half way through, to help keep the moisture in.
Here they are (below) with the sea bass they shared the oven with. To prepare the sea bass, I buttered the bottom of the pan, placed the fillets, then drizzled them with the juice of a grapefruit I picked from my tree in the front yard, as well as some olive oil, and a little salt + pepper. Then I baked them for 10 minutes, turned them over, and then finished them for another 6-8 minutes or so.
This was a pretty good pairing, and the sea bass was quite affordable at only about $3.59 a pound. The beet greens got cut up and mixed in with lettuce for salad. They were slightly firm, almost like spinach, and not at all tough. They also had a very interesting flavor that I'm at a bit of a loss to describe. It was almost like they were a little bit salty or tangy tasting. They could be served sauteed, but I think they were delicious raw.