Roasted Beets and Sweet Potatoes

13 10 2010
I love all root vegetables roasted. I think it brings out their earthy flavors and caramelizes them to a perfect sweetness. This was a beautiful autumn side dish. This is very simple to make and you can keep the leftovers for up to a week.

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Salt-Crusted Beets with Horseradish Sauce

17 03 2010
I found this recipe online and had to try it. I have seen fish cooked before in a salt crust to retain moisture, but I had never thought about roasting vegetables in a salt crust. Being curious, I had to experiment. I tried using a very coarse sea salt instead of kosher salt and I was not completely successful. I could not get the large crystals to stick to the beets. So I do recommend using kosher salt instead. Despite a partial failure, the beets still turned out moist and the horseradish, thyme and orange imparted a lovely flavor. My husband loved them. The first night I served them warm, sliced with the horseradish sauce. The next night I cut them up and used them in the Spaghetti with Greens and Beets recipe. Both ways worked great. These beets would also be lovely in a green salad.
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Spaghetti with Beets and Greens and Garlic Chips

16 03 2010

Spaghetti with Greens and Beets

I had to use up some Swiss chard, beet greens and leftover roasted beets I had so I came up with this recipe. You could use any greens such as kale, spinach, or collard greens. I like a mixture of the hardy bitter greens and the tender greens like chard or spinach. This spaghetti turned such a beautiful pink color that even my boys commented on it. My husband’s comment was mainly “outstanding!”. If you don’t have roasted beets, you can omit them and just make it a spaghetti and greens recipe. You can drizzle oil over the beets and wrap individually in foil and roast in a 400 degree oven for about 1 hour until tender. Read the rest of this entry »

Balsamic Glazed Beets and Greens

14 02 2010

I received some beets this week from my organic vegetable delivery and made this yummy side dish. I particularly like golden beets done this way but you find them more in the late summer at the farmers markets.  My kids even liked this recipe, well actually one of them did. The other one is not crazy about beets, but he is expanding his vegetable repertoire slowly.

1 medium red onion, cut into ¼ inch crescents

4 to 5 fresh beets with tops, roots trimmed and cut into 4 to 6 wedges, greens chopped

3 tbsp balsamic vinegar

2 tbsp unsalted butter or olive oil

2 sprigs fresh tarragon, leaves minced

coarse sea salt

Freshly ground black pepper Read the rest of this entry »

Roasted Beet Risotto

13 01 2010

I was looking for something to do with the beets in my refrigerator so I started surfing the web for inspiration. I found a Youtube video of Rachel Ray making this Roasted Beet Risotto. Go Rachel! If you love beets, you will love this risotto. The color is amazing. I served it with Grinach bread and it made for a very festive menu, perfect Christmas colors. Every good risotto begins with Arborio rice and a really good stock. I just used vegetables I found in my refrigerator like potatoes, carrots, celery, parsley, thyme, and even the stems of the beets after having stripped the greens to use as a garnish. The red stems added a beautiful color to the stock.

I made a lot of this risotto so I turned the leftovers into Beet Risotto Cakes. I made them into patties, like crabcakes, and sauteed them in some olive oil on the stove until they browned nicely which caramelized the rice a bit. Serve this with a cucumber/yogurt raita. Read the rest of this entry »