The hell of it is, I liked them. After the fact, I also have an idea of what in the heck to do with these next time (instead of a complete culinary punt)...
Beets 101...
- Scrub your beets and cut off the greens and save them.
- Do NOT peel the beets. Wrap however many you are going to use in aluminum foil (all in the same packet) and bake at 425 degrees until tender - about 35 minutes.
- While the beets are roasting, wash your greens - wrap them in a piece of paper towel and put in the refrigerator to stay crisp until the beets are done. Also, thinly slice at least one clove of garlic - set aside.
- When beets have finished roasting, the skins should slip right off. Slice the beets when they have cooled enough to handle, then set aside.
- In a large skillet or wok, heat a tablespoon or so of olive oil over med-high heat. Add your sliced garlic and saute a minute or so, until it starts to soften. Add your greens and saute until they are bright green and just wilted. Remove from heat.
- Add the sliced beets and toss with a couple shakes of Balsamic vinegar. Serve immediately.
This might just make beets of any kind edible. Maybe adding turkey bacon to the sautee pain with the garlic with a bit of white onion???
ReplyDeleteI don't know if I would do both the garlic and onion at the same time. But I do like the idea of the turkey bacon.
ReplyDelete