Monday, July 1, 2013

Recipe: Post Punk Kitchen's Caramelized Beets

Last week was a banner week for cooking in my household. I hate wasting food, so I wanted to cook up as much vegetable-y goodness as I could from my Fresh Fork Market bounty.

And so I made beets.

I'm not the biggest fan of beets, honestly. To me, they taste like dirt. No matter how I cook them. No matter what they're paired with or slathered with. But I can honestly say the recipe I followed from Post Punk Kitchen to make Caramelized Beets wasn't half bad.

Caramelized Beets

  • 2 lbs beets, peeled and sliced into 3/4 inch chunks
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons balsamic vinegar (plus extra for drizzling)

  1. Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper.
  2. On the baking sheet, too the beets with olive and salt, to coat. Place in the oven and bake for 50 minutes, tossing every 20 minutes. Drizzle on the balsamic, toss the beets to coat, and cook for 10 more minutes.
  3. Serve warm and drizzle with extra balsamic to taste.

So...I was cooking 4 things at once when I made this recipe, and I totally missed the step where is said to peel the beets. Oops. But I don't think that really hurt anything. Probably added to the earthy flavor, if anything. I also didn't have 2 pounds (I had one small bunch) so I overdid it with the vinegar. Not sure if that was a good or a bad thing since the vinegar seemed to tone down the dirt flavor.

Overall, this wasn't a bad recipe. I'm going to keep getting beets from my CSA all summer, so I'd better figure out some other ways to cook them up!

What's your favorite way to eat beets?

No comments:

Post a Comment