Turkey Tracks: September 19, 2018
I love roasted beets. I keep them in the refrigerator as an “asset” almost all the time, especially since I’ve read in numerous places for the past few years how healthy they are. They contribute to “eating the rainbow” in terms of veggies for sure.
And, they are EASY to roast. Small ones I halve and roast whole around other veggies and meat. Bigger ones I roast as follows:
I start with this covered pyrex bowl. Any covered bowl will do.
I wash the beets and put them into the bowl and add about 1 1/2-inches of water. I don’t trim anything at this point. I cook them at 350 degrees for about 45 minutes. A sharp knife can test if they are done or not. Different pans and different ovens will cook differently. I let them cool, often with the top closed if the beets are still a bit firm.
When they can be handled, I trim off both ends with a sharp knife and stick a fork in one end.
Rub a paper towel, or a rough cloth, over the skin. It will slide right off. Cut the beet into chunks or slices.
There are three kinds of beets here: red, golden, and a white/pink striped chioggia.
Later, I had this dinner: the last of the local summer corn I think–small ears so I had two; green haricot beans from my garden; sliced cukes with some raw onion, the beets topped with yellow sweet pepper and herbs from the garden; chicken drumsticks; and some yellow watermelon. I drizzle a bit of really good olive oil over fresh-cut veggie salads. I use local raw butter for the corn and beans. And I use a local sea salt or the brand REAL SALT. Trader Joe’s has a pink salt I keep on hand as well. These salts all have slightly different minerals, depending on where they were mined or dried from seawater.
That all looks like a rainbow to me.