So I got to “beet off” last night. ….Okay, I just really wanted to say that.
But seriously – I totally got a “beeting” at dinner! …Nah, I didn’t. It was a pretty uneventful night actually.
But I do really think you should turn up the “beet” right NOW…. Okay, I’ll stop. But I did make oven roasted beets.
I tend to think of beets as the jewelry of the vegetable world. Only cheaper. They come in all different colours – red, purple, striped, golden, white, yellow… And it doesn’t matter how you slice them, there are always those little “veins” of color through out. Plus, unlike actual jewelery, you can eat them. They’re kind of amazing.
For me, there isn’t anything much better than fresh, gently roasted beets in the oven, peeled, lightly sprinkled with salt and pepper and then… I bite down. There’s something delicate and pleasant about the texture of fresh beets. If your beets are old, they can become woody, lose flavor and generally become fiberous uninteresting bastards. But get ’em when they’re fresh, and it’s one of the sublime things in life. Not crunchy, not mushy, naturally sweet, just perfect.
Yup. I cook a lot with beets. Be it cake, salad, bruschetta, a carpaccio or this new side dish I made – beets are the shiznat. And if I can say I got to “beet off” last night, you can sure as heck bet I’m going to keep on cookin’!
Speaking of this new side dish I made, I can’t exactly take credit for this recipe. It comes courtesy of this month’s Secret Recipe Club assignment, Cookin’ With Moxie. Jamie – the super suave chica who runs it – is, in a word, awesome. Her blog is loaded with amazing looking dishes like Maple Apple Ginger Cake, Grasshopper Bars, Four Cheese Stuffed Shells, and totally giving myself a shameless plug here but she’s also made my Black Bean Veggie Dip. Lemme tell ya, a girl who makes my dip and shares my genuine (and somewhat unhealthy) love of pasta is good in my books. Ultimately though, I selected her Roasted Beets with Orange Slices. It was the CSA comment that got me – I love me some fresh beets!
Small change to her recipe: I omitted the lemon juice. Instead, I used orange juice because, well, I had oranges! I also dressed them with some fresh mache leaves. It was lovely.
Oven Roasted Beets & Orange Segments
Yield 4 servings
- 4 Medium Beets, scrubbed and well dried.
- 1 Large Orange.
- 1 Tbsp White Wine Vinegar.
- 2 Tbsp Orange Juice.
- 2 Tbsp Good Quality Olive Oil + more for roasting.
- Handful of Mache Leaves.
- Coarse Sea Salt & Fresh Cracked Black Pepper
- Pre-heat your oven to 400 degrees F.
- Place the beets in a roasting pan, drizzle with olive oil, season well with salt and pepper and shake to coat. Cover. Roast in the oven for 45 - 60 minutes, or until fork tender, shaking half way through the cooking process.
- In the meantime, grate zest from the orange into a medium serving bowl. Trim ends away, stand fruit upright, and remove peel and pith with a sharp knife. Hold fruit over bowl (to catch juice), and cut segments from membranes, set aside. Squeeze remaining juice from what's left in your hand into the bowl.
- Whisk together the orange juice, vinegar, orange zest, and a good pinch of salt and pepper. Gradually whisk in oil.
- Once beets are finished cooking, remove from the oven and allow to cool so you can touch them. Cut off their "bums" (the end icky bits). Peel - the skin should mostly just slide away. Cut into quarters.
- Arrange beets and orange wedges on a serving plate. Toss mache leaves with vinaigrette and gently pile on top of the oranges and beets.
Adapted from Cookin' with Moxie via http://www.cookinwithmoxie.com/blog/?p=3653
How are your feelings about “beeting off”? Yay? Nay? Only on days that end in Y?