Wednesday, 31 March 2010


Sorry folks! I 've found out that taking pictures of beets is very, very difficult. These photos were the best of a very sorry lot, so you can imagine what the rest of them looked like. I've sworn to myself to make this recipe again and try once more to photograph the crimson root Beta vulgaris. The older photographs will remain however, hidden in some corner of this post under the heading comic relief. Anyway, today, Holy Wednesday, has been very busy. A day of house cleaning and planning for the big family meal this Easter Sunday. For dinner today we had Lenten fair: beet salad, skordalia, and zucchini. Plus good homemade bread. The beets were peeled, halved and cooked in the oven. This was much simpler than boiling them, which is what traditional beet salad recipes call for. They tasted great! An additional bonus was the lovely odor coming from the kitchen as the beets were baking.


  1. 3 beets with stems and leaves left on
  2. 2 cloves garlic finely sliced
  3. salt and pepper to taste
  4. olive oil
  5. vinegar
  6. lemon juice
  7. lemon rind
  8. some parsley
  9. some fresh oregano

Wash and peel the beets. Cut the stems and leaves in half, and also cut the beets in half.
  • Choose a baking dish with a cover and line the bottom and sides with a piece of aluminum foil. Place the beets inside, season with salt and pepper, sprinkle them with olive oil, cover and bake for an hour until beets are soft.
  • Take them out of the oven and let them cool. Cut them in slices.
  • Place the beets in a serving bowl, stems and leaves included. Season again with some salt and pepper, add the sliced garlic, lemon juice, lemon rind, parsley, oregano, and just the right amount of olive oil and vinegar.
  • Serve and enjoy. They can be eaten lukewarm or cold. Beets are nicer when accompanied by skordalia.