an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Wednesday, July 8, 2009
I love vegetables. The first time a friend made beets for me, sauteed in butter, a little salt, a little sugar, it was memorable. So different from those slivered things at the salad bars when I was a teen.
In Europe beets are pre-cooked and vacuum packed. Still good. Recently I've found them packaged like that at Middle Eastern and upscale stores out here, but I haven't been willing to pay for the cost of someone else doing the boiling.
Or the baking. Like the following recipe, which is served cold. It's delicious and terrific for a Mediterranean salad, middle eastern side dish, etc. Again, I wish I could credit the source, but I copied it down from a magazine ages ago while I waited for my daughter at the orthodontist's.
I baked the beets last night while it was cool and I was watching a movie. This afternoon I'll slice and season them, in time for my book group. I'm planning on picking up a rotisserie chicken at Soumarelo's along with some humus and tabouleh. I'm looking foward to it.
Preheat oven to 350 degrees. Cover three pounds of beets in a baking dish with foil, or wrap them individually in foil. Bake for 90 minutes or more, depending on their size, until tender. Cool. Peel. Cube, julienne or slice, as you prefer.