We got the beet....
My friend GK and I share beets.
Frankly, I get the better end of the deal because she buys beets for the greens and I love the earthy red roots. Rather than throw the reds out, GK will send me a message when she's bought her beet greens and I recycle the roots she would have otherwise thrown out into a meal.
This morning I got four beautiful beet roots from GK and dashed back home to make something. Roasted? Or should I pickle them for later?
I wasn't going to wait. Roasted it is...
Steve rolls his eyes when he sees my red stained hands. He likes neither the red nor the green parts of a beet. "Ha! More for me," I smirk. He's non-plussed so I set about finding a plan for luncheon beets.
This one is sort of Greek-inspired. Really earthy. Might be good with a strong beer or some Ouzo.
Opa!
Roasted Luncheon Beets
4 beet roots, scrubbed well
1 medium onion, cut into chunks
2 tablespoons of olive oil
Dressing:
1 tablespoon of olive oil
1 tablespoon each of balsamic vinegar and red wine vinegar
Pepper, to taste
Garnish:
1 teaspoon of coarse salt
1/4 cup of feta cheese, crumbled
- Preheat the oven to 400 degrees.
- Brush the beets and onions with the olive oil. (Don't try to peel the beets before you roast them - that's just too much work!) Stir enough to coat them.
- Roast for an hour.
- Meanwhile, mix the dressing.
- Peel off the skins from the beets (see how easy it is after they've been roasted). Cut them into thin slices.
- Arrange the beets and the onions on a plate. Sprinkle with the coarse salt.
- Put the feta cheese over the whole thing and pour on the dressing.
Vegetarian.
