Beets

Roasted Beet Wedges
Roasted Beets and Sauteed Beet Greens
Roasted Beets 'n' Sweets
Roasted Beet Crostini
Beet Carpaccio
Roasted Beet and Goat Cheese Salad
Un-beet-lievable Pasta
Beet Ravioli

Beet and Goat Cheese Phyllos
from "Coloring the Seasons" by Allegra McEvedy
18 ounces raw beets (about 2 x 3-inch beets)
a drizzle of olive oil
1 cup chopped fresh chives
3 garlic cloves, peeled and finely chopped
1/2 cup roughly chopped flat-leaf parsley
8 ounces goat cheese, crumbled (about 2 cups)
2-3 scallions, thinly sliced
Juice of 1/2 lemon
4 sheets phyllo dough (14 x 18-inch sheets), cut in half to give 8 sheets of 9x14 inches
1/3 cup unsalted butter, melted
salt and pepper to taste

Preheat the oven to 400 degrees F. Wash the beets, but do not peel, and put in a small high sided roasting pan with a drizzle of oil, some s&p and about 1 1/4 inches of water. Cover with foil and bake for 45 minutes to an hour, or until a knife penetrates the beets without much resistance. Take out of the oven and let them cool a bit. Slip into your latex gloves. While the beets are still warm, squish the skins off with your hands - they should just slide away in a satisfying way. Cut them into small cubes - about 1/2-inch squared. Put your beet cubes in a bowl with the chives, garlic, parsley, goat cheese, scallions, lemon juice, and some seasoning. Mix together properly with your hands. Lay out phyllo dough sheets, keeping the ones you are not working with under a damp lint free towel to stop them from drying out. Put one sheet out on a clean surface and brush with melted butter. Put another sheet on top and brush with melted butter again. Cut the sheet widthwise into 3 strips about 3 inches wide; this will make 3 phyllos. Somewhere around now preheat the oven to 350 degrees F. Put a blob (about 1 heaped tablespoon) of the beetroot on to the lower right hand corner of the bottom of your first strip, leaving a 3/4 inch edge of pastry below it. Now fold this edge over the beetroot, so the bottom is closed. Take the right corner and roll the blob over the diagonal, so your folded edge is now facing left and you have a triangle. Flip the triangle over so that the right hand point becomes the left hand point. Keep flipping the triangle over diagnonally until you reach the other end. Wrap the excess around, brush with butter and pop onto a baking tray. Repeat until you have 12 phyllos. Bake in the oven for 15 minutes.