Saturday morning, AMC and I ventured out early (in weekend world that is) and headed down to the farmers market. I snatched up the very last chocolate croissant and we ate breakfast burritos with green chili. Green chili is an institution in the West, or at least in Colorado. I, in all of my midwestern and southern cultured life, tell you that I had never had green chili until living here among the tumbleweeds of the West, and now it is everywhere! It's kinda like cuban sandwiches in Florida- you can find them on most menus, but once you leave the sunshine state- you never really get them as an option. Or, jamming. No one really jams their strawberries and such outside of the midwest. It's a romantic idea though.
Beets. So exotic they were there at the market. They stopped me in my tracks and I pondered for a moment, just how it might feel to walk around the rest of the morning with a bag full of beets. The dream quickly turned to intimidation when I fast forwarded to being in my kitchen with bulbs of beets on the cutting board---- and not a clue as to how to manage one, let alone Cinderella it into something delightful. (if you have a way with beets, please share!)
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| She knows how to 'bippity boppity boo' some beets |
Ashley, I'm here to help! I too was intimidated by beets, but in the past few months have begun roasting them regularly. In fact, I roasted some today! I have the red stained hands to prove it! :)
ReplyDeleteWhen I roast beets it is with the sole intention of putting them in salads. (For example: Mixed greens, beets, tomato, onion, goat cheese, balsamic vinegar...delish)
With that being said, this is my method...Cut off the ends, and the roots if attached. Use a vegetable peeler to expose the purpley-red flesh of the beet. Be prepared for stained hands/knife/cutting board. If it bothers you, wear gloves. If not, go with it! Wear your beet stained hands as a reminder that you mastered beets! (Side note...I was doing this today and dropped a few of my beet peels. My 8lb chiuahua/pommeranian LOVES all veggies and fruits. I didn't notice that she had snatched those dropped beet peels until I saw little purple-red paw prints on the ground! Haha)
Anyway, back to the beets. Once they are peeled, cut them up into chunks. I cut them to about 1 inch pieces. Take a big piece of aluminum foil and spray it with olive oil. Throw cut up beets onto aluminum foil. Spray beets with olive oil, sprinkle with sea salt and cracked black pepper. Fold the aluminum foil into a "tent". Bake on 350 degrees for about 45-50 minutes. I like my beets al dente so I cook for 45 mins. If you like yours softer, go longer.
And that is it! Voila! I hope you enjoy your beets as much as I do!
xoxo
Sarah "Wood" Shrier
Oh Sar! I can hardly wait to get my hands all purply, I'm going for it. Thanks for making this sound so EASY!!!!! you are the best! xoxo
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