By Erika Janik | November 9, 2011


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If you think politics are polarizing, try beets. A fall and winter food staple, beets are a major Wisconsin crop yet they don’t inspire a lot of love.

UW-Madison plant scientist Irwin Goldman, professor of horticulture at the UW-Madison, is the nation’s leading expert on beets and today, he’ll try to rehabilitate the image of this humble root.

Experience more of Goldman’s beet love here.

Recipe: Roasted Beats


  • 3 medium beets (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper

Heat the oven to 400°F and arrange a shelf in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.

When the beets are cool enough to handle, slip skins from the beets with a paring knife or your fingers.

Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

Erika Janik

Erika Janik

Erika Janik is the co-creator and former executive director of Wisconsin Life. She is the author of six books, including Pistols and Petticoats: 175 Years of Lady Detectives in Fact and Fiction, Apple: A Global History, and  Marketplace of the Marvelous: The Strange Origins of Modern Medicine. She’s currently the executive...
2018-01-19T17:51:24-06:00Tags: , , , |

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