I have been inspired lately by my fellow foodies cooking up a storm this harvest season. I decided to join in and learn to prepare a veggie I have never cooked before, yet love – the bountiful beet. I savour the rich sweet flavour of beets and often order them when I dine out. I brought home a 10 pound sack of them bent and determined to move my cheese and cook something new.
10 scrubbed beets, with greens cut off (golden &/or purple)
Spanish onion, sliced
1 Tbsp chopped parsley
small package goat’s cheese or feta cheese
toasted walnut pieces
fresh ground pepper
1) Preheat oven to 400 degrees F. Prepare the beets. Line a roasting pan with enough foil to cover them, put beets on the foil and sprinkle with water and cover. Roast for 50 minutes. Remove from the oven and let cool. Peel beets and cut in chunks or slices, whatever your preference. (Can do this step a day in advance.)
2) Add the ingredients to a serving bowl and combine. Serve and enjoy!
I have prepared these a few times and roast as many beets as can fit in my pan. I put aside the roasted beets I was planning for a meal accompaniment then froze the rest in small bags, removed the air and labelled each package so that I can enjoy these another day down the road. My friend Dianne protects her hands by peeling the beets wearing rubber gloves… smart cookie!
I must say I felt a bit sheepish for never venturing into “beet prep” prior to this season and am delighted I branched out. What are you trying to prep this harvest season? Give something new a try. You’ll be glad you did.
Thank you my foodie friends for inspiring me this harvest season!