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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Fresh Watermelon, Jicama, & Cucumber Salad

Thanks to this lovely heat wave ( I don’t want to eat or do anything at all) I decided to make something light and refreshing. This salad is perfect on it’s own or as a side dish. Add some blueberries to make it extra Fourth of July friendly. Try mixing up the fruits and the veggies that you use – if you like to add a kick to your dishes, I think adding a  seeded jalapeño in this salad might be the ticket (def want to try that next time!) I adapted this dish from – they added fresh cilantro, which I didn’t have available.


  • 4 cups of chopped/diced watermelon
  • 2 cups of diced cucumber (peeled and seeded)
  • 2 cups of dices jicama
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh basil
  • 1/4 cup fresh mint

Combine all the ingredients together and you’re done! Don’t get me wrong, the slicing and dicing can add a bit of time, but if you prep ahead this can come together so quick!!

Maybe add some honey to the sauce to make this a dessert???! hmmm….

Side note: Don’t know what the heck jicama is or where to get it?? I got mine at Whole Foods – and they taste kind of like a potato but a little sweeter.

There she is! Kind of an ugly thing. But to prep this thing, you do the same as you would to a butternut squash. Cut off the top and bottom so you have nice even surfaces to place on the cutting board. Then, carefully cut of the skin. Cut slices around it and dice those. There is no pit or a core so you can slice and dice the whole thing! Jicama has a lot of fiber and vitamin C 🙂