Salt Roasted Beets from Chef Karl Worley
Beets are wonderfully verstile and in season now. Roast up the tender earthy beets and save the green to use as you would spinach.
I never ate beets growing up. No one ever cooked them. They came pickled in the can, which was not very appealing, especially to kids. But today, we've found the way to bring out the best in beets. Roasted. Tossed in the oven in foil, and roasted until tender, the skins rub off effortlessly. We lead off with none other than Biscuit Love's Karl Worley and his Salt Roasted Beets from The Morton's Next Door Chef program that took place in Nashville last September. --Jill Melton