Guess what I asked of my sister for a Christmas present? If you said “golden beets,” I’m shocked but you’re right. They can be hard to get here in Philly, for no apparent reason. I prefer them to red beets; they taste more earthy to me and a little less sweet. Since she brought me a huge bag of them, I’m still enjoying my golden beets in all sorts of ways. This appetizer is one Marc and I served at our wedding over six years ago. 1 loaf of good French baguette fresh chèvre with herbs (plain works too) golden beets (I always roast 5 or 6 at a time and save some for salads) olive oil salt and pepper good (i.e. aged) balsamic vinegar or cheap balsamic made into a glaze by reducing and adding sugar fresh chives (or any other herbaceous green) Preheat over to 400°. Trim the leaves off the beets and reserve for salad. Wrap the beets in a foil pouch that seals to keep the heat and steam in and place on a cookie sheet or other heat safe vessel. Roast them until you can poke a knife into them easily but they’re not mushy. … Continue reading →