Tuesday, February 12, 2013

Beets

I love beets. Always have. I was raised on canned beets. As I have grown and gotten more skilled at cooking I have adventured into fresh beets. Last night I tried roasting them. I roast a lot of vegetables. Everyone in my house really loves broccoli, sweet potatoes, parsnips, carrots, cauliflower, etc. you get the idea...I had three large, beautiful fresh beets. I was so excited. We do Meatless Mondays most weeks so I served the beets with Pearl Couscous and made a something out of Marscapone cheese and added salt, pepper, basil and thyme to it. It was nice to dip a beet in. We all sat down to dinner. Mr. Mayer and I dove right in. Diva curled her nose up. All 3 kids put a bite in their mouths and spit it out. They hated it. Sigh. They still think Dino Nuggets are fine cuisine.


Roasted Beets
Fresh beets (I used 3 large)
Olive Oil
Salt
Pepper
Quantity depends on your taste

Preheat oven to 400. Peel beets with a vegetable peeler. Dice beets into bite size pieces. Place on baking sheet. Toss with oil, salt, pepper. Bake for about 20 minutes and stir beets. Place back in oven for 20-30 minutes until beets are fork tender.





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