I've never made beets before. I have always thought they were super complicated or something. So instead, kind of like risotto, I usually ordered them when I saw them on the menu at a nice restaurant.But, I was feeling a bit like superwoman today because I got up early and was able to get a ton of work done, all before 11am. Baz was not interested in napping, but it was fine since I was feeling very empowered and ready to handle anything! So, I took him out to run a few errands and found myself itching to go to Whole Foods. I've taken to this whole trying to buy local and organic lately even though I do think that the whole organic movement is more of a marketing ploy than about real health issues -- especially when we are talking about Whole Foods and their perfect rows of asparagus and bins of whole grains and extraordinary prices. I do think that there is something a little scary going on with the food industry though, and I figure that while I can afford it, it's probably marginally better for me and my family to eat organic when possible. Publix's selection of such items is limited. So, I went to Whole Foods.
And there were these beets! They looked so pretty up there on the misty row of perfectly presented vegetables. And they were from Punta Gorda -- the west coast of Florida. They had me at hello : )
Well, turns out they are not difficult to make at all and I can't believe I've been missing out for so long. I looked up "beets" on the internet and found myself on the Fitness and Nutrition section of the New York Times web site. They said to cut of the greens off leaving about 1/4 inch of the stems (and save the leaves for other dishes), wash them well and then put them in a baking dish with about 1/4 in. of water. Cover the dish tightly and then put them in a preheated oven at 425 degrees for about 45 minutes (30 to 60 depending on the size. Mine were medium to large.) You can test them by sticking a fork in them and seeing if they are tender.
After you cool them enough to handle, the peel comes off very easily with your fingers. Then I just sliced them up and pour a light vinaigrette of olive oil, vinegar, honey, salt and pepper over them. They were awesome!
I served these delicious beets with the local jumbo shrimp I also got at Whole Foods and some organic asparagus, both of which I grilled on our BBQ. For the shrimp, I used the same soy, sherry, honey, ginger marinade I used for the pork loin last weekend. It worked really well. The whole meal was so tasty and felt very healthy.
The rest of this week is going to be a bit of a nightmare. I'm doing a video with Damien in addition to the corporate job I've been working on. And my usual babysitter is giving me a hard time these days, so I'm just hoping she doesn't flake on me this week. I really really need her. So, the dinners might suffer. I'll do my best, but I might not be able to blog too much. Wish me luck!
