I am noticing many of the vegetables I’m posting of late begin with “baby.” A sure sign of spring on the horizon! This week’s organic food box was the brightest and cheeriest bunch of vegetables I have seen in months.

The other night I rescued a few remaining babies from the fridge – baby golden beets to be precise. They were quite darling in a “Golden Vegetable” way.

Storing beets: First remove the beet greens then wash the beets gently when you get them so you don’t damage the skin. Especially on baby beets, there is no need to peel them. Once they are clean let them dry completely before putting in a plastic bag and refrigerating. They should keep for a week or two if stored well.

Roasting beets: For the recipe shown here, cut the beets into similarly sized pieces, about 1.5″ each. No need to peel the beets – if you use a red beet though, you may want to wear gloves or you might stain your hands! Also chop an onion into quarters or eighths (depending on is size). Mix all the veggies with some chopped herbs (sage is nice!), a tablespoon or two of olive oil, salt and pepper. Roast at 425 for approximately an hour or until beets are tender – stirring occasionally.

The photo above shows roasted beets and onions with sautéed baby swiss chard.