We Got The Beets!
This past Saturday I visited the farmer’s market on Fillmore Street. With a re-do of the last project, I was excited to go to a farmer’s market with plenty of options this time. But! For some reason I seem to have the worst farmer’s market luck. It was a dreary day, a little rainy and very gray, and there was only one fruit and vegetable table set up. Then I spotted the most colorful of them all…BEETS. They look like little purple aliens.
How pretty are these guys?!
The beets were grown on a farm in Hollister. Unfortunately, the only vendor that was at the farmer’s market was not terribly friendly, so it was hard to strike up a conversation about the actual farm. I ended up buying a bunch of beets (four all together), treated myself to a latte and then headed over to my friend Elizabeth’s house where we decided to immediately begin beet-making.
Elizabeth looking up the beet recipe, found here: http://kirantarun.com/food/2012/01/31/roasted-beet-salad/
We ended up finding this recipe on the internet. We left out the mint leaves because we didn’t have any, but they would probably make an awesome addition to the recipe.
You will need:
3-4 medium beets
4 tbsp extra virgin olive oil
½ table spoon salt
1 tablespoon lemon juice
½ teaspoon course sea salt
Preheat your oven to 345 degrees. Line a baking sheet with foil.
Remove the stalks and roots from the beets, but leave the skin, so that they look like this:
The beets, all cut up and ready to be roasted.
Rub the beets under cold running water to remove the dirt (there will be a lot of dirt coming off, so don’t skip this step!)
Pat dry the beets, put on the foil, drizzle with 2 tbsp olive oil and ½ tsp salt. Wrap the beets in foil (this step is important, make sure they’re fully covered). The directions from the recipe we got say the beets take 30-45 minutes. Our beets ended up taking around an hour. You want to make sure a knife can easily slide through the whole beet. When they’re done, let them cool, peel them, cut them however you like (we slices them), and then drizzle more olive oil, spritz a lil’ lemon on them, and toss a lil’ salt on them. Liz and I did this individually, based on preference. You can also sprinkle a lil’ feta on them.
Liz and I had an awesome time making beets, hangin’ out, and beet-boppin’ around her kitchen, anxiously checking the beets over and over. In the end, I learned that beets make an excellent pre-dinner time snack! They are healthy, delicious, and flavorful. However, next time I make beets I plan on boiling them, simply because roasting them took such a long time. Also, be prepared to have the super pigmented beet-juice all over your hands.
The final product- the most esculent beets I have had! YUM