Monday, March 7, 2011
Let me start by saying that though Henry used to eat beets, he has not eaten them the last few times I've made them. That was true even this weekend. However, I have found that each time I have made (and served) fresh beets recently, they have sparked lots of comments. Based on my very small sample size, which includes my family and a handful of friends (very scientifically sound), it seems many people choose not to make fresh beets but really like them. My message to all of you? They're not hard at all to make...you throw them in the oven and let them roast for an hour. Then peel them under running water to avoid dying your hands red, season them, and voila...tasty roasted beets!
A great recipe that I only slightly modified this weekend is the Roasted Beet Salad with Cumin and Cilantro on joyofkosher.com. It seemed to be a hit with the adults that ate them, though I'm fairly certain that not a single child even touched them...
Roasted Beet Salad (adapted from www.joyofkosher.com)
5 small beets
2 Tbsp olive oil
zest of half a lemon
juice of half a lemon
zest of half a tangerine
juice of half a tangerine
1.5 Tbsp balsamic vinegar
1 clove garlic, peeled and minced
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp kosher salt
freshly ground black pepper to taste
1. Preheat oven to 350.
2. Wash beets and wrap them in foil. Roast them in the oven for about an hour. Let cool slightly.
3. Under cold running water, peel beets. Dice them and place in bowl. Add remaining ingredients, except cilantro. Mix together.
4. Before serving, mix cilantro into the salad.
Do you have any tasty beet recipes to share? I'm still trying to get Henry to eat them...
Happy and (mostly) healthy eating!
Posted by Ali at 9:51 AM