Sunday, November 27, 2011

Roasted Beets

Recently David and I joined a Crop Share Organization at a local farm. For $120 we got a half share which will give us a box of fresh fruits and vegetables every Thursday from Barbee Farms. I am very excited about the opportunity to try all sorts of new recipes while also buying local! Here is a recipe from our first box:

Roasted Beets
Olive Oil
Preheat oven to 350.
Wash and scrub beets clean of any dirt. 
Trim stems and ends of beets.
Reserve beet leaves for later.
On a large baking sheet, cover with aluminum foil. Place prepared beets, in a single layer, on top. Toss lightly with some olive oil to coat the beets. 
Place another large sheet of aluminum foil on top of the beets and crunch up the sides of the aluminum foil together to seal.
Place in oven and roast approximately 1-2 hours,or until tender and easily pierced with knife. Remove from oven and take off the top foil. Set aside to cool enough to handle. 
When cool enough to handle, peel the skin off. They should peel easily by hand.
Sprinkle with a little salt and enjoy!
Beet Greens

Beet Greens (cut off the heavy stems and discard)

Wash the fresh beet green in a sink filled with cold water.
Place cleaned and wet beet greens in a colander to let some of the water drain off.
Place washed beet greens in a large pot.
Cook, covered, over medium heat until the greens look wilted, approximately 3 to 5 minutes
When cooked, remove cooked beet greens to your serving bowl.
Season with some butter, salt, and pepper to your liking.

For the record I have avoided beets like the plague for as long as I can remember, but when I saw them in the box I knew I knew I needed to get over that. Needless to say I am very glad we gave it a whirl! 


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