January 7, 2015

Roasted Beets and Garlic Sautéed Beet Greens

I hate adults this time of  the year. It's the beginning of the "when I grew up" stories. You know what I mean, the stories that start with a phrase about school never closing when they grew up and they walked 12 miles in the snow. Good for you, do you want a cookie for your efforts? I too grew up in a school district that never closed. Until I was in grade school and we had a severe storm on the middle of the day. The school district decided to wait it out, it was just a little bit of snow. Finally at 1 pm in the afternoon they let released the school district. Bad idea. I was one of the kids that actually made it on a bus (a lot of my friends ended up staying at various schools with little food and blankets to go around). The bus took until 9pm to get to my house. Well mostly to my house. I was let out three blocks away, across a very busy intersection. I walked across that busy street, while watching accident after accident happen in front of me, but I did make it home. 8 hours after we left school. My poor father had to leave our car on the side of the road and walk part of the way home. He got home at almost midnight. I never talk about my experience as a reason that my kids are soft and need to suck it up and go to school. I do talk about my experience as a reason that sometimes it's better to be in school until June instead of being stuck alone crossing a busy street in a snowstorm. People that like to tell about how kids are soft, keep it to yourself. Honestly, I for one don't care, let the schools close.

Now that my rant is done (trust me it really is one of my big pet peeves), on to the recipe! I love roasting vegetables. We eat a ton of roasted veggies in my house, especially in the fall and winter. The following is an easy way to prepare beets (I promise beets are really delicious when prepared correctly).

Roasted Beets

  • 1 pound beets, scrubbed
Cooking Directions
  1. Wrap beets in foil packets (2-3 beets per packet).
  2. Place on a baking sheet and cook at 425 degrees for 50-60 minutes.
  3. After beets have cooled rub off skins (they should come off easily, if they don't use a small knife).
The beet greens can also be used and they are a great source of vitamins (and delicious). Just heat a small amount of olive oil in a skillet, add one or two sliced garlic cloves. Let cook over medium heat until garlic browns. Remove garlic and add greens. Cook until the greens are wilted, approximately 3-4 minutes. That's it, so easy! 

  • Roasted beets are great by themselves or with a small amount of salt and sour cream. 
  • They also make great salad additions. I love adding roasted beets and sunflower seeds to salads, yum! 
  • Finally, you can add them to smoothies. It sounds a little strange, but they are a great source of vitamins and don't add a root taste to smoothies, the taste is barely noticeable amongst the other smoothie ingredients. They are great with strawberries, I make beet/strawberry smoothies about once a week to help with my potassium levels. 

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