So, a little bit ago I promised to bring you my roasted beets recipe. It’s a trial and error recipe that I feel is pretty close to perfect, especially if you are a beet/ garlic lover.
This recipe’s roots come from my mother’s garden. This summer she decided to plant baby beets in an effort to continue to pacify Zara’s love for everything baby. The beets…took a long…long…long…time to grow. And they weren’t very pretty looking. But, we harvested, and for some reason we decided to roast the first batch. They weren’t particularly fantastic, but they were good. Like better than you can ever buy at the store or have at an affordable restaurant good. The testing began. My mom, sister and I probably do variations on this basic recipe, my mom likes them with a little more rice vinegar, I prefer red wine vinegar and masses and masses of garlic. Vampires beware.
So,whenever I get the chance to buy fresh beets, I do. And I did. They are roasted. They are glorious. This is what I did.
I had 4 large beets. Wash them, or have your child wash them. Fill up a dish that can go in the oven 3/4 up with water. I tend to use a pie plate, I don’t know why. Place the beets in the water and preheat the oven to 375. Roast beets for 1.5 hours. It’s a long time. It’s worth it, trust me. Watch a movie and play puzzles with your kids. Sing songs or have dance parties. Has it been 1.5 hours yet? Good. Now check on your beets. You should be able to stick a fork in them and they go in and out without a fuss, sort of like telling if a baked potato is done. Are they done? Good. Stick them in a bowl without the water and let them cool for 20 minutes. When they’ve cooled, peel them. This is a great thing to do with your child, but beware, fingers will turn pink. If that upsets your kid, then obviously don’t do it. When they are peeled, slice thinly and put them back in the bowl and add 10 cloves of finely sliced garlic. 10. It’s what I like. If that number makes you nervous, lower it. The are no rules (Hunger Games…beets edition). Add about a half cup of olive oil, 1/2 cup of white wine vinegar, 1/2 cup red wine vinegar and half a cup of rice wine vinegar. That’s probably too much vinegar. I told you, trial and error. Sprinkle about a tbsp of course salt and same of ground pepper on the mixture. I like to add fresh thyme if I have it available. If not, herbs de Provence does nicely. Give it a stir, put in the fridge for an hour, stir and EAT. On everything. I have given this packaged nicely as a hostess gift. Give beets a chance. You will not regret it.
And so, as I leave to go to NYC tomorrow, by bus, for 26 hours, to see my sister and one of my oldest friends in the entire world ( not by age, by time known), I decided to pack myself a little lunchtime treat. Eat your heart out (they sort of look like cooked, sliced hearts, no?).
As an aside, today its freezing outside, we tried to brave it when delivering muffins to a sick neighbor in the next building…but we are not New Englanders, and our blood has not been sufficiently thickened, so we are indoors today making various messes (did I mention I wasn’t going to be here this weekend?) and she wanted a heart snack. Not me cutting ham into heart shapes (which I learned the hard way), but something that was already hearts. I have heart sprinkles, and popcorn.
Bam, it’s her heart snack. Call me Martha.