I roasted a lot of beets in January. And I still have some hanging around. This was intentional. One strategy that makes home cooking more relaxing in the long run is to prepare several recipes that require an overlapping labor intensive ingredient. So rather than roasting beets every week, I roasted a large quantity of beets and made several beet friendly meals. Go assemblage cooking! If you need a reminder on how to roast beets, check out the Golden Beet Bruschetta recipe. 4 cups arugula or your favorite green leaf 1 cup chopped roasted beets 2 ounces goat cheese salt and pepper ½ cup pecan halves or pieces. 2 tablespoons maple syrup ¼ teaspoon each salt and pepper 1 tablespoon white balsamic vinegar 1 tablespoon olive oil To make candied pecans: Preheat over to 425°. Coat pecans in the maple syrup and the salt and pepper on a cookie sheet. Spread them out so they’re not too close together. Toast in the oven for 5 minutes. Stir and Toast for another 5 minutes. All the moisture should evaporate and the nuts should be glossy. Remove and cool. Break apart with your hands. Toss greens with another ¼ teaspoon of salt … Continue reading
Tag Archives: Roasted beets
Guess what I asked of my sister for a Christmas present? If you said “golden beets,” I’m shocked but you’re right. They can be hard to get here in Philly, for no apparent reason. I prefer them to red beets; they taste more earthy to me and a little less sweet. Since she brought me a huge bag of them, I’m still enjoying my golden beets in all sorts of ways. This appetizer is one Marc and I served at our wedding over six years ago. 1 loaf of good French baguette fresh chèvre with herbs (plain works too) golden beets (I always roast 5 or 6 at a time and save some for salads) olive oil salt and pepper good (i.e. aged) balsamic vinegar or cheap balsamic made into a glaze by reducing and adding sugar fresh chives (or any other herbaceous green) Preheat over to 400°. Trim the leaves off the beets and reserve for salad. Wrap the beets in a foil pouch that seals to keep the heat and steam in and place on a cookie sheet or other heat safe vessel. Roast them until you can poke a knife into them easily but they’re not mushy. … Continue reading
