1. Roasted beets with walnuts and goat cheese. Heat oven to 400 F. Wash beets and cut the ends off. Make a little packet with foil and put the beets and a little drizzle of olive oil in. Throw on a cookie sheet or other baking dish (or bare in the oven if you trust your foil-packet-sealing abilities). Bake for 40 minutes or until the beets are fork tender. Peel when cool enough to peel. Toss with crumbles of mild sweet goat cheese (Celebrity Goat with honey is awfully good for this purpose) and toasted walnuts or pecans.
2. Beet yogurt with herbs. There is a restaurant called Byblos in Montreal, and it is a Persian restaurant with very little overlap in foods with most Persian restaurants I’ve been to. They serve a trio of veg-yogurts, beet and spinach and eggplant. It is very colorful as well as delicious. In this recipe I used rice vinegar instead of the recommended red wine vinegar because my family is fairly particular about vinegars. And it was lovely, just perfect. (My attempt at the spinach version: less perfect. Stay tuned.) You can eat it with a spoon, or with pieces of pita, or you can use it as a condiment on a sandwich with shredded chicken or whatever other things you like. It is so pink. Also, as I noted on other social media earlier, very handy for demonstrating that you have a crack in your tupperware.
3. Sesame beets. This was my dinner, along with a peanut butter apple. (My food gets a little eccentric when I’m only feeding myself.) I substituted lemon juice in for the lime juice listed, because my lime betrayed me, and I used a sesame oil that was infused with chilis. I also didn’t boil the beets on the stove, because I’m using the limited stove as little as possible until we get it fixed next week, so instead I cooked them as above, but for slightly less time because I didn’t want them to be completely soft. It’s important to toss them thoroughly, or you’ll just get the taste of mild roasted beets with a little aftertaste of the sesame seeds (which is fine but not, y’know, notable) and not the happy tangy dressing.
|Originally published at Novel Gazing Redux|