Project 365, Day 248; The Beet Goes On

I’ve wanted to try roasting beets for a while now. I asked my husband to pick some up at the Farmer’s Market by his office.

A quick and easy recipe for roasting beets I found online:

Wash and peel beets, cutting them into bite sized chunks to use in a salad

Mix 2 tablespoons olive oil and one teaspoon thyme and toss together with beets

Place beets on a foil lined roasting tray and roast at 425 degrees uncovered for 20 minutes.

When this came out of the oven and cooled a bit, my husband and I were eating them like candy. Wonderfully sweet. I am set for a few days worth of salads with additions from the Farmer’s Market, including these luscious beets.

Beets are rich in Folate, Manganese, and Potassium. If you cook and eat the green tops, you get a dose of Beta-Carotene and Iron.

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About Angeline M

Love to travel, read, garden. I am a nurse case manager working in Disease Management. Photos of locations visited are personal file photos.
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12 Responses to Project 365, Day 248; The Beet Goes On

  1. Good idea. I’ll buy some beets this weekend.

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  2. Here is the recipe promised. We make it up from memory when we cook it so by that you will guess that the measures are not critical. But here is the ‘official’ method and measures….
    Beetroot with Rosemary.
    (Great roasts, grills, BBQ meats)
    An old family recipe from who knows when but a favourite.
    3 Beetroot, 6 onions (red are great).
    A little oil for saute’
    4 Large sprigs Rosemary, half pint Red wine, half pint veg or chicken stock,
    Tablespoon Raspberry Vinegar (or other sweet vinegar)
    Salt and pepper.
    For garnish Crème Fraiche or Yoghurt and the odd Rosemary sprig.

    Peel and quarter beets and onions. Sauté the onions until sift in a little oil.
    Add Rosemary and cook for just a minute to release the favour of the herb, add the wine, stock & vinegar and bring to boil. Add beetroot then reduce heat, cover and simmer until beets are tender (about an hour). Remove lid and continue to simmer to reduce the liquid until it becomes a glace. Garnish with a sprig of Rosemary.
    Serve warm with a dollop of Crème Fraiche. Great with Steak or a salad and crusty bread. A mellow sweet and sour taste. Warm is best for hot meats but cold as a garnish is just nearly as good

    Enjoy

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  3. Amy says:

    Sounds delicious and easy to make. Thank you, Angeline!

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  4. We have a great dish but I need to dig out the receipe….will forward it soon.

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  5. E.C. says:

    I may have to get me some beets and try this recipe. It sounds as healthy as it is tasty. I like that. :)

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