We subscribe to bountifulbaskets.org. Through them, every Saturday morning, we pickup a basket of fruits and vegetables at one of the local drop points. You get a random assortment of produce and it is exciting plus exposes you to vegetable you may not have used much before. Because of this I have been exposed to collard greens, jicima, chard, mangoes, persimmons, etc.
The last two weeks we got beets. The only experience I truly have had with these roots is either cooking them in with a corned beef brisket or using them to pickle eggs. I was unsure what to do with the, so I roasted them.
Roasted Beets
6 large beets with green trimmed off to about 1 inch
Olive Oil
Salt
Preheat the oven to 400 and lay your beets out in a roasting pan. Coat them with oil and sprinkle a bit with salt. Roast the beets in the oven for about 30-40 minutes until when stabbed with a knife it feel like an undercooked potato. Let them cool and the skins can be rubbed off with a kitchen towel. You can slice them thin and sprinkle with chopped walnuts and crumbles of blue cheese for a very nice salad.
What else can you do with beets? Pickle them! Add the sliced beets to a mason jar and top with the pickle brine recipe from last November and let them sit in the fridge for a week or so.
Pickling Brine: 1 cup Apple Cider Vinegar
1 cup Water
1/4 cup Sugar
2 tsp. Salt (I use Kosher)
Combine all ingredients small sauce pan and bring to a boil.
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