Tag Archive: beets

Gonna Be Fresh from the Garden Roasted Beets

I had these beets I bought at the produce market and could not decide what to do with them.  I’m sure I had something I mind when I picked them up.  Have you ever done that?  I do it all the time.  So I trimmed them and roasted them.  They were so good and fresh tasting.  The Yahoo Shine supper club came along with the right idea at the right time.  I am glad to take these there.

As a child we always had pickled beets that were sweet and I guess that is what I always thought they tasted like.  I don’t remember them any other way.  But roasting fresh vegetables brings out a sweet natural taste I just love.  Krista planted beets in her garden last year.  I think I’m going to give them a try this year.

Here we go – already expanding what was going to be a very small, selective summer garden.  I went out to cut some thyme the other day and discovered the yard man thought it was weed and pulled it out when he was doing the initial heavy cleaning from the winter. I knew I should have been out there with him.  But the wind was blowing and I had shown him what I wanted cleaned up.  And this thyme had survived the winter very well.  I’ll never find another German thyme plant in El Paso again!  So I must add that to my ever-growing list of plants to watch for.

My kids give me gift cards to the local garden centers for my birthday and Christmas. They are my favorite gift.  I can look forward to shopping and savor the benefits all Spring and Summer long.  I save them until it is time to go shopping in the spring.  I am about to launch into garden mode around here.  I’ve seen things begin to green up and the weeds are doing very well on the borders of the beds.  In about October I always decide I won’t do anything but my flower pots around the patio.  But…….that hasn’t happened just yet.

But back to these beets. It’s called Recipes and RAMBLINS for a reason folks. :)

Roasted Beets

Quinoa Beet Salad

This is definitely a new favorite thing of mine.  Quinoa does have a lot of carbs but also TONS of vitamins and minerals for you.  So, where I would easily use rice or potatoes this fills in nicely.  It is also smoother and absorbs the flavors of what is being fixed more readily.  You will note that earlier I made chili with it.  It tasted like chili.  Now I am using an asian-orange-beet combination.  A lovely and healthy combination.  Enjoy this.

We are about done being healthy.  Pretty soon we will focus on SUPER BOWL food and Valentines Day.  Maybe some of this healthy stuff will make it in there though!

Pizza Haters Pizza-Fresh from the Garden

Almost too pretty to eat....ALMOST!

A Guest Post from BigSister

Can you believe The Tumbleweed Contessa doesn’t like pizza?  How does one not like pizza?  I don’t understand.  Accordingly, I keep trying to invent combinations to trick her into liking something pizza like.  Let’s see if she likes this one.  She also claims not to like goat cheese but sometimes she likes things that have goat cheese as an ingredient.  Huh?  Welcome to my world of trying to please your mother.

The beets, garlic, rosemary and arugula are fresh from my garden.  I killed my squash.  Apparently I did not get the TWC’s squash growing genes.  I got most of the other ones from her though.

Roasted Beet and Garlic Pizza Topped with Arugula Salad

  • 2 individual pizza crusts (7 inches)
  • 1 large or 2 small fresh beets-tops removed
  • 1 head of garlic top removed + 4 cloves of garlic peeled and crushed
  • ½ cup of olive oil
  • 1 teaspoon crushed red pepper
  • salt
  • 3 tablespoons of finely chopped rosemary
  • 1 medium ball of fresh mozzarella (in case I lose my nerve)
  • 4 ounces of crumbled goat cheese (in case I am feeling brave)
  • arugula (enough to make a salad for 2….I can’t ever figure leafy vegetable measurements)
  • 4 tablespoons of roasted walnuts
  • balsamic vinegar for drizzling

Roast the beets and garlic.  Wrap the beets in aluminum foil and put in a 375 degree oven for an hour to an hour and a half.  They are done when easily pierced with a knife.  As soon as they are cool enough to touch, peel them under running water to avoid stains in your kitchen and hands.  At the same time roast the garlic.  Slice the top off the head of garlic and place in center of aluminum foil.  Drizzle with olive oil and sprinkle with salt.  Place alongside the beet(s) for about an hour.  Remove and let cool.  Leave the oven on for baking your pizza.

Slice the beets very thinly using a sharp knife or mandolin.  Holding the garlic head face down over a small bowl, squeeze the sides until the roasted cloves pop out into the bowl.  Using a fork, mash the garlic cloves to create a paste.

Make the sauce.  While the garlic and beets are roasting, create the sauce.  This is a simple infused olive oil.  Place ½ cup of olive oil, crushed red pepper, chopped rosemary plus the 4 cloves of garlic into a small pan.  Heat for 15 minutes over low heat.  Turn off heat and let sit until you are ready to assemble the pizza.

Make the toppings.  Wash and dry the arugula and tear into bite size pieces.  Also, while the garlic and beets are roasting, toast the walnuts.  Place the walnuts in a small pan over medium heat until you can smell them, stirring occasionally.  Remove from heat and let cool.

To assemble:  Place the crust on a cookie sheet.  Remove the crushed garlic cloves from the oil and baste the crust generously with the oil.  Distribute the garlic paste and spread evenly between the two crusts.

Place the sliced beets on top evenly.  Sprinkle with goat cheese or lay thin slices of the mozzarella on top of the beets and crust.(As pictured below, I wanted to compare the tastes side by side.)  Place in the oven for 15-20 minutes, until the goat cheese is puffy or the mozzarella is bubbly.   Sometimes I broil it for a minute at the end.

Remove pizzas from the oven and top with arugula and walnuts.  Just before serving, drizzle with balsamic vinegar and, if you choose, leftover oil.  If not, save it for salad dressing some other time.  Serve with a knife and fork.

I am glad that I tested this before I tried it on mom.  Next time I would slice the beets even thinner (noted in the ingredients above).  The goat cheese half tasted great but so did the mozzarella so I’ll let you be the judge.  Think she’ll go for it?  I’ll keep you posted.  In the meantime…I am going to take this to It’s So Very Cheri’s Sunday Party.

Beets, Kale and Vegetable Broth Freshen Up and Eat Right for the New Year!

Dark green vegetables are so good and good for you.  In the winter I can usually find a good fresh supply at my local vegetable market.  Kale, broccoli, Brussels sprouts, baby spinach, and beets are my favorites.   Roasted with a little olive oil and salt and pepper,  these taste so good.  And you can take the leftovers and add them to a basic soup with Vegetablescarrots, celery and onions.  I usually use a vegetable broth as my base.  I taught myself to save and freeze all sorts of fresh vegetables, skins and all (except potatoes) that I might otherwise toss out to use when I am ready to make a broth for soup.

Give these a try and let me know your favorite vegetables and how you fix them.  Normally, the simpler the preparation, the better they taste. 

Beets
If vegetables were judged solely on looks, deep purple-red beets would be my favorite. They’re beautiful and they dress up a plate, and you know we eat with our eyes.   Buy firm beets with the greens intact (they’re edible too and keep the bulb fresh.)  They’ll last a week in the refrigerator. When you’re ready to cook them, wash the bulbs under water to remove dirt—but keep the skin on. After you bake and cool the beets, you can rub or peel the skin right off.
Beets are high in vitamin C. Plus, they’re a great source of the antioxidant lipoic acid.

Kale
This dark green vegetable looks something like lettuce with its ruffled leaves, but, just like brussel sprouts, it’s a member of the cabbage family. Fresh kale is coarse with dark leaves. Avoid bunches that are yellow or brown as they have a rubbery texture. Kale will last three to five days in the refrigerator if you store it loosely in a plastic bag. Before you cook the leaves, rinse them and trim off the thick stems. And keep in mind, two cups of raw kale will cook down to about a cup’s worth.

Like its cousin broccoli, kale is packed with vitamin C. (Two cups have twice as much vitamin C as a medium orange.) It’s also a good source of vitamin A (beta carotene), calcium, and potassium, which has been shown to lower high blood pressure.

Here are some easy recipes to get you started.