Last night we had a pre-Thanksgiving family dinner. For this I sacrificed the last of my home-grown beets, and they were beautifully rosy and delicious at room temp with splashes of olive oil and balsamic vinegar, and with rosemary and thyme strewn around.
I learned how to roast beets something like baked potatoes to avoid diluting their flavor in water and to concentrate the sugars. At first I would trim the beet greens to 2 inches, scrub the beets, dry them, and encase them individually in sealed foil packets. This worked very well. After the beets cooled, I could put on a pair of rubber gloves and just slip the beet skins off to reveal shiny smooth beets to use as dinner vegetables, slice into salads, etc. Later I felt guilty wasting so much foil, so I decided instead to rub them liberally with cooking oil, and put them in a covered casserole to bake. Even better - and greener, so to speak! Wish I had a picture, but you'll just have to imagine it.
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They were good Mom! Thanks for bringing them!
ReplyDeleteMy pleasure, indeed.
ReplyDeleteSounds EXCELLENT! I'll have to try... btw, while we were shopping at My Sister's Closet on Black Friday, I heard a couple of gals RAVING about the carrots & blueberry salad they've been eating, lately. I didn't have the lemon juice, so substituted lime and... not bad! I'll keep trying different things, but the basics -- carrots, b-berries, nuts, oil -- are a very good grouping! Like one person said, "It beats the worn out romaine thing, for a change." AND it's so colorful!
ReplyDeleteCarrots and blueberries. Must try this when blueberries are in season again. Thanks! Maj. Reader
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