Although they are grown in a myriad of hues, this week's recipe features a simple presentation of deep red beets, sure to add drama to any meal.

Washington, D.C. - American Institute for Cancer Research - infoZine - Technically the lower stem of a plant native to Western Europe and the Mediterranean, beets have played a role in our diets since ancient times. In fact, excavators noted that charred beets were found in a Neolithic site in the Netherlands. The Romans used beets as a treatment for fevers and other ailments, while Hippocrates advocated the use of beet leaves as a binding for wounds.

Beets are among the sweetest vegetables, containing more natural sugar than even carrots or sweet corn. They're rich in folate and provide dietary fiber and cancer-fighting antioxidants. When selecting fresh beets, look for firm specimens with no discoloration and store them in the refrigerator. If they come with greens attached, remove them because they can leech moisture from the beet.

The versatile beet can be consumed hot or cold. They can be peeled, steamed and eaten with nearly any combination of herbs and spices. Some countries like New Zealand and Australia choose to top their burgers with pickled beets in lieu of sliced tomatoes. In addition to the root itself, the leaves and stems can be steamed and eaten as salad greens, tossed with a touch of oil and vinegar.

This recipe calls for marinating the beets for roughly a half hour in balsamic vinegar; this process adds a slightly pickled flavor and helps to break down the beet fibers. The wonderful collection of herbs found in the herbes de Provence mixture further enhances the earthy flavor of the beets. Originating in France, the herb blend is usually dominated by thyme - a French pantry staple.

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French Baked Beets