Beets: Nature’s Cupcakes. I’m just trying to help them out – brussels sprouts have such a following and are so very sexy, while substantial, stable beets get overlooked. My mom had a huge garden, and one summer it seemed we were eating beets every night. I was afraid to try them, and she suggested that I close my eyes, take a bite and think about corn on the cob (which I loved). It worked. They have such a rich, earthy flavor, and the butter and salt makes it pop. You can also sauté the beet greens over medium high heat in a teaspoon of coconut oil for about 4 minutes (much longer and they get slimy), add a little salt, and fully enjoy this 2-in-1 delicious veggie.
- 1 bunch fresh purple or gold beets
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon kosher salt
Beets are usually very dirty, so be sure to clean them well to avoid the nightmare of crunchy dirt on your plate. Cut the greens off the beets, and if you want to cook them later, wash the greens and store them in a sealed container until you’re ready for them. Thoroughly scrub the beets, cut off the roots, and then slice the beets into 1/4 inch thick half moons. I cut the whole beet in half across the width, then lay the cut side down on my cutting board, slice it in half across the length, and then cut my half moon slices across both halves. In a large mixing bowl, toss the sliced beets with the olive oil and butter, then spread them out on a foil-lined baking sheet. Roast them for 25 minutes in a 450 degree oven. Place them in a clean mixing bowl, add the parsley and kosher salt and mix well. Mmmm. That’s some cupcake.
To he or she who does the eating, but not the cooking: lavishing compliments + doing the dishes = foreplay.
Here’s To Sanity and Stability,