North Fork Beauty

This is my new blog dedicated to healthy and delicious food, wine, and the beauty of the countryside. Follow me and we can get this blog rolling together!


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How to Roast Beets

I’ve always loved the sweetness, flavor, and color that roasted beets can add to a salad or other dish. Roast beats are kind of expensive in the grocery store and whole, raw beets are kind of scary looking. However, roasting beets yourself is easy enough for a beginner in the kitchen and is cost effective.

So here we go.

1. Preheat over to 400 degrees.

2. Make sure the tops are removed from the beets and wash thoroughly (scrub ’em if you gotta).

3. Place cleaned beets onto a sheet of aluminum foil, drizzle with olive oil and salt (Use extra oil if you want to add to a salad after, you’ll create your own beet flavored oil!).

4. Fold up the sides of the foil and create a little packet that is completely enclosed and wont let any steam out.

5. Place beets in the oven. Roasting times are going to differ based on the size of the beet – smaller beets may be done in 25-30 minutes whereas larger beets may take up to an hour to roast.

Check on your beets occasionally, when a fork slides into the beet easily it means they are done! Enjoy!!

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Sauteed Spinach with Yellow Beets

Here is a small side-dish I created after being inspired by all the yummy produce goodies at Wild by Nature today!! Let me know what you guys think!

Sauteed Spinach with Beets

1 tsp olive oil

1 garlic clove diced

1 small shallot diced

1 bunch of sweet organic spinach

2 yellow roasted beets chopped*

Splash of low sodium chicken broth

Salt and pepper

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Heat oil in a pan over medium-low heat. Add garlic and shallot until fragrant. Add spinach leaves and sautee until wilted. Season with salt and pepper. Add a splash of chicken broth (enough for flavor but not enough to be liquid-y). Add the chopped beets. Serve when heated through.

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*See post on roasting beets 🙂