Saturday, February 5, 2011

and the BEET goes on.......

Many varied opinions seem to surround beets... most people I know claim to "hate" them...  if they only knew of all the wonderful vitamin and minerals they contain, maybe they would change their tune?

Beets are high in folate, antioxidants and potassium. Like most vegetables they are very low in calories and contribute fiber to the diet. They were also named one of the "11 Best Foods You Aren’t Eating", by the New York Times.

Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their peels as easy to peel off as an oversized sweater!

Basic Roasted Beet Salad is my favorite but you can always jazz it up with a fried Goat Cheese Crouton, or a piece of Grilled Bread topped with Herbed Goat Cheese Spread......
Roasted Beets
4 medium beets (about 1 1/2 pounds or 1 bunch)
1 tablespoon olive oil
Freshly ground black pepper
Fresh Thyme

-toss all above ingredients and roast in a 375* oven for 45 minutes, or until fork tender.
Let rest until cool. Then, using a paper towel, (to avoid dying your hands pink) rubb off the skins.
your beets are now ready for your favorite recipe!

Basic Beet Salad
1 bunch roasted beets, cut into bite size wedges
1 lemon, juiced
1 tsp of red wine vinegar
1 tbls of extra virgin olive oil
1/2 red onion, very thinly sliced
1/4 c torn fresh basil & parsely
salt & Pepper, to taste


-toss all above ingredients and allow to marinate for at least 1/2 an hour


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