Tag Archives: beet

Good Things from the Earth: Roasted Root Vegetables

30 Oct

Short and simple:

1 huge parsnip
4 carrots
3 beets
1 shallot, minced
olive oil
salt and pepper

Preheat oven to 400F. Peel and cut the vegetables. Toss with shallot, olive oil, salt and pepper. Roast until tender, about 45 minutes, depending on size. Beets will be slowest to cook, so manage the cut size accordingly. Eat the whole plate, ignoring everything else that was served for dinner that night. Talk about how good it was.

Servings: 2 (because Mr. U. insisted that I share, otherwise 1).

Random Recipe – Beet Sliders

19 May

I got a bit overzealous with my produce order from the wonderful Daisy Mae’s Market and I ended up with more beets than I know what to do with.  I decided to try a beet slider – after all, couldn’t a beet look a teensy bit like a burger patty?

I rinsed and roasted the beets in a foil-covered baking pan while I was roasting some bell peppers for another purpose.  The beets took about 30 minutes at 350 F to get to fork-tender.  Once cooled, the skins slipped off pretty easily.  I cut myself a couple of nice thick ‘burgers’ and got to work.

I had some pumpernickel rolls which were the right size for my beet slices.  I halved the rolls and toasted them in a lightly oiled cast iron skillet.  I brushed the beets with a bit of soy sauce and tossed them in alongside the rolls to char.

When the rolls were toasted, I added a dollop of Brianna’s Champagne and Caper Dressing, which is a very slightly sweet vinagrette.  I think a nice homemade balsamic vinaigrette would work really well here.  Then I smeared the cut side of the top half of the roll with goat cheese and added a couple of slices of cucumber for crunch.  Add the slightly charred beet slices and smash it together and these were really tasty!

I will definitely do this again on a bigger scale for a vegetarian lunch or perhaps on a smaller scale for an interesting hors d’oeuvre.

 

Quickies (sort of) – Beet Risotto

19 May

I love this recipe from Cooking Light magazine.  It’s technically not a Quickie because it takes more than 20 minutes to prepare, but that is because of 20 minutes of simmer time.  Given that it’s a nice vegetarian option and I can find something productive to do after work with 20 minutes of simmer time, I include it here.  It did get a negative review from someone who said the beets didn’t cook enough.  I do medium dice here, about the size of my pinkie fingernail and the beets are just fine with the recommended cooking time.

Beet Risotto with Greens

I also cheat (a bit) by using prepared minced ginger and substituting chopped frozen greens for the Swiss chard (in this case, I used collard greens because they were in stock at my local grocer.  I also didn’t mix in the goat cheese.  I prefer the cheese on top, where I get more variation in flavor from bite to bite and can appreciate the goat cheese for what it brings to the mix.  I also didn’t bother to toast the walnuts.

It does make quite a bit.  We made a half recipe for 2 people and have Loved Overs.  This would be a great recipe as a side, but just look at the quantities of ingredients and adjust accordingly or you’ll be eating this for weeks.  Not that it’s a bad idea…

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