Beets have quickly become one of my favorite tubers to cook and play with. They are tangy, sweet, starchy, and have such a gorgeous ruby-red color. They look like jewels once you peel them and start chopping.
Their juices are fuchsia pink, and can be used for a variety of things. You can use it to dye tablecloths or other fabric, temporarily color your hair, or make it into cheek stain or lip balm.
It's a very pretty hue for summer. I think I might make some lip balm soon.
My favorite way to use beets is to roast them with other vegetables, usually another kind of starch. Sweet potatoes and beets go especially well together.
Let me introduce you to my glazed beets and sweets recipe.
Ingredients:
- 1-2 sweet potatoes, peeled and cubed
- 4 beets, peeled and cubed
- 2 tbsp olive oil
- salt
- pepper
- thyme
- 2-3 tbsp sweet vinegar - I used a delicious blackberry ginger vinegar from Olive the Above, but a raspberry or other berry vinegar would work great as well
Directions:
Preheat oven to 425 F. While it's heating up, peel and chop your sweet potatoes and beets.
Look how pretty the beets are. Toss it all in a pan with olive oil, salt and pepper, and a few sprigs of thyme. Bake for approximately 10-15 minutes, and then add your berry vinegar over the top. Put back in oven for another 10 minutes or so, or until the beets are fork tender. The vinegar will have turned into a nice glaze.
All done! Serve with protein of your choice. I think this will be especially good in the fall with pork chops.
Have a wonderful week!
Madi
No comments:
Post a Comment