Beets. I always think of canned pickled beets, which gross me out. I think. I'm not sure I've actually tried them, at least not recently, but it's a long-harbored prejudice that I just can't shake. So when it came time in our mission to expand our vegetable portfolio and also to adapt to winter veggies, I really hesitated on the beets. But we found a nice dirty handful of them and decided to give it a go. I was nervous.
I won the first battle, leaving a bloody, beety mess all over the kitchen. We wanted to roast them, figuring that's a fairly safe method for a beet-o-phobe.
This is what we came up with. (Also, I need to set up a better lighting situation for night photos.) All of the beet recipes I found included goat cheese, so I included it in ours as well. This article
from The Kitchn recommended roasting beets in their skins and then just sliding them out of their skins, easy peasy, without any fuss or staining of fingers and cutting boards. That didn't work. I roasted the hell out of them, and they weren't sliding out of their skins at all. I ended up peeling the cooked beets normally. Next time I'll peel the beets first, season them and drizzle with olive oil before roasting. The dressing was adapted from this recipe
Beets & Sweets
- Some beets
- A sweet potato
- Smidge of goat cheese
- Brown rice, quinoa or some other grain
- Seasoning of your choice
- Olive oil
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp orange juice
- Like I said, we roasted the beets in their skins but I recommend that you just bite the bullet and peel them first. Your hands get a little red but if you wash them quickly it shouldn't stain. Peel the beets, don't peel the sweet potatoes (unless you really want to). Toss with just a bit of olive oil and seasoning such as sea salt and cracked black pepper or whatever suits your fancy. Loosely wrap the beets and sweets in aluminum foil and bake for about 50-60 minutes at 375 degrees.
- In a bowl, whisk together all of the dressing ingredients. Toss the roasted vegetables in the dressing and serve over a grain. We chose quinoa. Crumble goat cheese on top and enjoy
No measurements recorded for this one, but I think it's fairly straightforward and adaptable to your whims and fancies.
Now for the verdict on the beets: not bad. Not bad at all, in fact. Sweet, earthy and rooty tasting. Not slimy. Still not my favorite veggie, but perfectly acceptable.
Do you like beets? How do you cook 'em? Are there other highly suspicious winter vegetables that you think I should try? It can be like Iron Chef, except the rules are that you suggest a nasty veggie and I try to make it palatable :)
(Cross-posted at http://unspeakablevisions.blogspot.com/2010/11/sweets-beets.html