Well into my second decade of veganism, it’s difficult to imagine anyone turning up their noses at beets, even though I was once firmly in that camp, too. Dark and earthy, they’re a polarizing specimen that still divides many otherwise harmonious dinner parties. Somehow the haters always take me by surprise, no matter how many times I see the look of disgust pass their eyes upon the vaguest mention of these humble root vegetables. Perhaps they’ve simply never had beets prepared with the love and care they need to shine; a bit of coaxing and a slow oven transforms the beet into a sublimely sweet, tender delicacy, no matter what other spices are invited to the party.
I will forever fight to win over those who haven’t been properly introduced to the kinder, gentler ways of the beet. Golden beets are the gateway to greater beet appreciation; milder yet somehow brighter than their blood-red brothers, they positively glow on the plate.
Naturally rich and full-bodied, it doesn’t take much to dress up a gold beet. Salty, cheesy tofu feta draws attention to the beets’ striking sweetness, which is further accentuated by a spritely twist of citrus. Something so simple couldn’t possibly be so good… And yet it surpasses all expectations, especially for someone expecting that same old taste of “dirt” they associate with those much maligned vegetables. No matter how seemingly indelible the stain on one’s memory may be, these beets will leave behind only contented smiles, and perhaps a healthy new craving.
Stuffed Golden Beets
8 Small or 4 Medium Gold Beets
2 Tablespoons Olive Oil
1/4 Teaspoon Salt
1 Cup Tofu Feta, Crumbled, Plus More to Serve if Desired
1/2 Teaspoon Lemon Zest
1/2 Teaspoon Orange Zest
When selecting your beets, bear in mind that larger ones will be easier to work with, but they will take longer to cook. Smaller beets make for excellent appetizers while medium ones are ideal single-serving side dishes.
Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.
Remove the greens from the beets and reserve them for another recipe (like creamed greens or pesto.) Scrub them very thoroughly; the skins are thin enough that they’re entirely edible, but need a good cleaning first. Rub olive oil all over the outsides of the beets and sprinkle with salt before placing them on your prepared baking sheet, giving them plenty of space to breathe so that they cook more evenly. Cover with another sheet of foil to prevent them from browning too much.
Roast for 60 – 75 minutes, until fork-tender. Let stand until cool enough to handle, and then slice off the top 1/4 of each beet. Use a melon baller to hollow out the larger part, being careful to keep the outer walls intact. Save the innards for another recipe (try my Pistachio-Quinoa Pilaf!)
Crumble the tofu feta and toss it with the lemon and orange zest before stuffing it into the beets. Mound it up slightly, and replace the tops to mostly cover the filling. Return the beets to the oven for another 15 minutes or so, until lightly brown and warmed through. Crumble additional feta over the top if desired.
Makes 4 – 8 Servings