This summer I've been using a toaster oven whenever I need to bake something rather than heating up the oven in the stove which puts a lot of heat in the house. I got some fresh baby beets at the farmer's market and decided to roast or bake them.
I cut the beets into bite sized pieces and put them in a bowl. I don't peel them; baby beets have think skins and I just wash them off. Careful with the beets they will stain anything they come into contact with, even your counter tops.
With a scissors I clipped a bunch of fresh herbs from my garden; some thyme, basil, marjoram and basil. I added a tablespoon of olive oil and balsamic vinegar, added salt and pepper and tossed them gently. I put them in a baking dish and baked them at 350 F for about an hour. Gary even liked them, although he still insists he doesn't like beets. Ha. Oh almost forgot, we had the beets along with some peach salsa. Strange combo but good none the less. Salsa made with peaches, cilantro, and poblano peppers.
Had another good day at the farmer's market yesterday. Several folks came by who've visited before and one woman said, "Oh you have some new items". How cool is that, repeat customers. Thanks for reading and for all your comments.
Love repeat customers! Good sounding beets too! I love them.
ReplyDeleteHi Barbara, thanks, yes the beets are so easy this way and I think better than boiling which has most of the red goodness cooking out of them.
ReplyDeleteHi Linda, DH and I love fresh beets... although I guess I've never had "baby beets". We usually just cook them in a little salted water and serve them with browned butter. And you are right, they will stain anything they touch! DH also likes beet salad which my mom use to make with vinegar and red onions...
ReplyDeleteGlad you had a good day at the farmer's market!
Hi Rian, thanks, I like to roast beets now and they are good warm or cold; I used to cook in water or cook whole but they took too long and I hate to think of all the red goodness cooking out in the water
ReplyDeleteThe more colorful the food, the more nutritious.
ReplyDeleteHi Gigi, thanks, you are so right and it is also flavorful.
ReplyDeleteIf you leave the ends and 1 inch of greens on the beets they will not bleed when boiled in water~~~also they can be steamed. Using the toaster oven for that long, does it cost a lot?
ReplyDeleteSteamed! I will have to try that. We do have a vegetable steamer that I use for cauliflower and other vegs ... but never beets. Good idea!
DeleteHi Carroll, thanks, Gary looked it up and supposedly a toaster oven is less costly than an oven and our oven takes forever to heat up, came with the house. I'll have to try steaming them, but I like the taste of them roasted with the vinegar and oil and then the next day I can have them cold.
DeleteHi Rian, thanks, blogs are the best for ideas for anything cooking, gardening, sewing,and clay
DeleteMmm beets.
ReplyDeleteAnd mmm repeat customers.
Both lovely.
Hi Sue, thanks, yes loverly, just loverly.
ReplyDeleteI do love beetroot...and they're so good for us, too..yum, yum!
ReplyDeleteHi Lee, thanks, I am glad can cook them cut up because they cook a lot quicker.
ReplyDelete