I haven't found my way into the studio yet today but plan to work on a few things later this evening. I spent this morning at the Green City Farmers Market stocking up on seasonal goodness for the week and enjoying a cheese, herb and heirloom tomato crepe...yum!
It kind of embarrasses my children but i secretly consider myself to be a beet advocate. My love for beets goes back to my early childhood but until a few years ago I had mainly enjoyed pickled beets from a jar or can. But then somewhere I read about roasting beets...I can't remember where or when...but I did it and it was simple and they were amazing! Roasting beets concentrates their earty sweetness and turns them satiny and tender. Since that time I have taken every opportunity to serve beets to friends, family and neighbors and they always love them and i always pass on the cooking method. (here's the part that embarrasses the kids) whenever I have to buy beets at a regular market (rather than a farmers market) the person behind me will ask...so how do you cook those (this has actually happened 4 or 5 times) and i will tell them about roasting them and how good they are and blah, blah, blah...so for anyone who cares here's how to cook that dirty and intimidating root vegetable:
preheat oven to 400
take 3 or 4 beets and clip their greens leaving about 1" of stem on top
Set out a double layer of foil about 12" long
Place the beets in the middle and seal them into a foil package
put the package in a baking dish or on a cookie sheet(in case juice leaks)
roast for 1 1/2 hours
open the foil and slice the stem and end off each beet
use a paper towel and gently rub each beet (the skin will adhere to the paper towel and slip off)
slice or cube each beet and put them into a bowl
toss with a bit of red wine vinegar and let sit 15-20 minutes
add a bit of olive oil and kosher salt and serve or refrigerate
Once cooked they are like the ugly duckling that turns into a swan...they are beautiful, and delicious and really good for you! These guys are great served plain or as part of a salad..one of my favorites is arugula, beets, asian pear, sauteed sliced almonds and shallot-lemon vinaigrette...tomorrow back to painting.