Saturday, April 10, 2010

Beet Obsession


I have just realized that I really like beets. It started the invention of the romance salad. Next, upon reading Tom Colicchio's recipe book that Kris bought me in Vegas, it has a recipe of roasted beets. So I bought me some beets at wally world (aka wall mart) for future roasting. That evening, I forced Fairb to take me to a new restaurant that I have been dying to try, Communal in Provo. (did I mention that Grandma Vicki saved spring break and let the kids have a 4 day sleep over at her house? She is amazing!) He had roasted beets on the menu.
As a review for Communal, I thought it was fabulous. The beets were great, Utah trout cooked perfectly, and my husbands pot roast was to die for. It is a great little gem. What I loved about it is that you can tell that the restaurant is the Chef's pride and joy and all his dishes are all his little babies that he is so proud of. He served his roasted beets cold with some creme freche.
The next day I roasted my own beets and ate them hot with with a little butter. Delish! I saved the rest in the fridge to put in the next salad.

Roasted beets:


Peel and quarter the beats. Place them on a baking sheet lined with parchment or foil. Toss the beets with a little olive oil kosher salt and fresh pepper. Bake uncovered for 1 hour at 400 degrees. Serve warm with butter.
If you don't want red hands for a few days, wear gloves, which I did not do.
You will devour them, which will result in a surprise for you the next day when your are in the bathroom. Gross. I just ruined this blog post didn't I?


Sarah @ Mum In Bloom said...

You're hilarious ;o) Wow, they cook for a long time, eh? I will give this a try when I get beets next. This would be wonderful served with roast beef.

Anonymous said...

Nan, I have loved beets forever and I am glad to see you expanding your taste buds

ArchaeologyAnna said...

I cooked with beets for the first time the other day. Didn't know how bad they stained! Cute blog!

Anonymous said...

I roast beets all the time but I don't peel them first. I trim the tops and the bottoms off, scrub them clean, rub some olive oil on them and then individually wrap them in foil.

After I'm done roasting them I wait a bit and then peel them. The peels should rub off fairly easily.

I hate peeling beets and so this has worked wonders for me! Hope it helps!