Tuesday, March 1, 2011

Noush's newest request

Another one of the world's most underappreciated foods..........beets. My sister asked me to teach her how to cook these earthly little balls of deliciousness, and I am now happily obliging. I cook mine slightly differently than some, and this is by no means the only way....just the best way. I have had lots of practice doing this as it is my darling wife's favorite lunch, and I think i put them on every single menu I ever wrote in some form or another. This method will work whether you are using candy stripes, golden, or classic red beets, just vary the cooking time if you are using one of the smaller varieties. And now...........

Basic Roasted Beets

3 lbs beets, roots trimmed

2 tblsp clover honey

1 tsp mustard seeds

1 tsp coriander seeds

1 tsp cardamom seeds

2 tblps sugar

1/4 c sherry or white balsamic vinegar

1/2 c water

1)Preheat oven to 300 degrees. Place beets and all other ingredients in deep baking dish. Cover with aluminum foil.

2)Roast for 90-120 minutes, or until beets are just tender enough to piece with a toothpick. Times will vary depending on size of beet, so ideally, cook beets that are basically the same size.

3)Put on some rubber gloves. These are good for two reasons:1)They prevent you from staining your hands neon red from the beet juice (this can lead to awkward questions if you get pulled over recently after cooking, trust me) 2)It helps insulate your hands so that you can peel the beets. Their skin comes off easier the warmer they are.

4)Rub the skin with your hands. It should basically just slough off.

5)Enjoy your beets.

**There are many ways to enjoy beets, here are a few:

1)Cut them into wedges. Toss them with some bitter salad greens and torn basil leaf. Dress all of this with balsamic, olive oil, and a hint of truffle oil. Season with salt and pepper. Serve with goat cheese crostini (see earlier blog). This is probably the most classic way.

2)Slice them into thin circles. Lay them overlapping around a plate. Squeeze of lemon, drizzle of olive oil, sprinkle of sea salt, touch of pepper et voila.........BEET CARPACCIO

3)Dice your beets and use them in either a mixed vegetable saute, or with potatoes to make "flannel hash". For the latter, parboil some cubed potatoes, then brown them in butter. Toss in your diced beets and warm through. Season with salt and pepper. This makes a great side dish for a steak for anyone interested.

Anyway, that's what I got for beets....hope y'all enjoy.

First rule in roadside beet sales, put the most attractive bets on top. The ones that make you pull the car over and go “wow, I need this beet right now”. Those are the money beets.

-DWIGHT SCHRUTE-best character on the office

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.

"Tom Robbins

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