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
- 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.