Beets. A delicious vegetable, but they turn EVERYTHING red. Including whatever other ingredients are mixed in with them. Unless, the other ingredient is green.
I used my go to stir fry recipe for this; with chicken, broccoli, beets, and carrots. Looks pretty festive, doesn’t it?
What a week! It was busy, full of ups and downs, but, in the end, overall positive. The best news is that I was accepted into an online Doctor of Nursing Practice program!
In all the craziness, we also had our first frost on Friday night. The red bell peppers in my garden mostly didn’t ripen, but green peppers are good, too. I spent most of Saturday afternoon prepping vegetables-the last of the peppers from the garden, plus everything I got in our CSA box on Friday. We picked all the ripe tomatoes, and I’m covering the plants in the hopes of getting a few more to ripen. Amazingly, the squash plants that I thought were done have started producing again, so maybe we will get a few more decent sized ones. The weather is supposed to warm up again.
I was so excited to see that the farm left the tops on our beets this week. (Usually, they cut them off and use them for their juicing box.) I immediately decided to make a stir fry. I found a Thai Basil stir fry sauce in the Oriental foods section at the grocery store, and it gave this an amazing flavor! My husband says this is “a keeper.”
I think I have too many balls in the air right now. I thought I had scheduled a blog post for yesterday morning, so imagine my surprise when nothing posted! I’m going to have to become a more efficient juggler.
We got some lovely golden beets in our box last week. The weather was warm (note the word “was,” it has since turned cold and snowed). We decided to grill some steaks, so I sliced up the beets and grilled them along side. There are a variety of types of grill skillets out there. This one has very short sides; if I was buying one today I would get one with higher sides. I keep losing vegetables over the side! They turned out great, though!
1 bunch beets (I used yellow beets, but red would work also)
3 tablespoons olive oil
1 teaspoon dried basil
Instructions
Preheat outdoor grill and grill skillet. Cut beets into ¼ inch slices. (I cut the medium slices in half and the large slices in quarters).
Combine sliced beets, oil, and basil. Toss to coat the beets well.
Using a slotted spoon (very important), transfer the beets to the preheated grill skillet. Grill the beets until they are soft and slightly browned, stirring frequently.
Last week, I shared a recipe for orange chicken. I’m sticking with the orange theme today. (We got so many in our box!) I saw this recipe on Food.com for Crock Pot Thyme Roasted Beets, and decided to try the same technique using beets and oranges.
I’m posting a very simple recipe today. I frequently use this roasting chart from Good Housekeeping. The original page from their magazine is one of the most used pages in my recipe binder. Having said that, I deviated from the chart when roasting the beets from this box. I wanted to roast them with the red onion, which wouldn’t have worked if I had left the beets whole and unpeeled. Since the pieces were smaller, they cooked more quickly. This was a nice combination of flavors. The recipe could easily be multiplied to serve more people.
2 medium to large beets, peeled and cut in bite sized chunks
2 tablespoons olive oil
½ medium red onion, cut in chunks
balsamic vinegar to taste (I used about 1 tablespoon)
Instructions
Preheat oven to 450 degrees. Place beets in oil, toss to combine. Remove beets from oil, place on roasting pan. Roast for 20 minutes.
In the mean time, place onion into the oil that is left in the bowl from the beets. Toss to combine. Add to roasted beats, toss again. Return pan to oven and continue roasting for 15-20 minutes.
Place roasted vegetables into a clean bowl. Add balsamic vinegar and toss again.