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13.1.12

ROASTED BEETS


Roasting beets at high temperatures locks in the flavour and brings the sugars to the surface. Roasted beets make a nice side dish, but once the beets cool to room temperature, toss the smaller pieces into a salad. They are delicious either way.

small beets, 2 per person
salt* and pepper, to taste
1-2 Tbsp olive oil

• Let beets warm up to room temperature first. [Refrigerated beets will steam and not roast.]
• Preheat the oven to 450F and turn on the fan.
• Peel the beets and chop them into 1/2-inch thick disks.
• Place in a mixing bowl and season with salt and pepper.
• Add 1-2 Tbsp olive oil to the bowl and toss.
• Line a heavy baking pan with parchment paper.
• Spray the parchment with cooking spray.
• Arrange the beets on the prepared pan, placing the larger disks close to the edge of the pan and the smaller ones in the middle. [It will be hotter near the edge of the pan.]
• Place the pan of beets in the preheated oven and roast for approximately 15 to 20 minutes.
• When beets are done and nicely crystallized, remove pan from the oven.
• Try to slide the beets with a spatula. If a beet is stuck to the pan, scrape it off immediately, do not let them cool stuck to the pan.

*WORDS OF CAUTION ABOUT SEA SALT:

“With sea salt, we're not giving them sodium; we are giving them minerals, necessary minerals. Table salt is very dangerous. It's high in sodium.” Breakthrough: Eight Steps to Wellness

And sea salt is not sodium? Come now, sea salt is 75% sodium chloride! Salt is an example of a dissolved contaminant in water. This is basic science. However it’s not the sodium content that is most dangerous in sea salt! It’s all the mercury, the various heavy metals that are dumped into our oceans with alarming rate. And let me tell you, NOBODY tests or regulates what they sell you in the store if they tell you otherwise they are lying.

It has become very fashionable to sprinkle sea salt over food, because it’s “natural”, but then so is poison. And like sheep they follow the trends and poison themselves. Give me regular table salt anytime, but my hand will never sprinkle sea salt over my food, your food, I cannot, I will not use sea salt, not in this lifetime! Maybe eons from now if humanity cleans up its act and our oceans recovered from the pollutants we have put in them and its finally filters out of the water – if ever - oh but wait where do the poison can filter into?

2 comments:

  1. I have nver roasted beetroots, but I can imagine how delicious these have tasted.
    Actually I have been using only sea salt for many years, but because of the taste... and the problem with quitting would be its wonderful flavour. When I once didn't have sea salt and only rock salt I use for pickles etc., I hated the taste. I now that the good side of sea salt has always been the natural iodium which has to be added articially to the table salt.
    On the other hand, most of the time, when I cook Asian (so about 70 percent of my meals) I almost never use salt, but soy sauce. I wonder if it's better...

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  2. I kept eating them cold, that is why I thought it would be a nice addition to a green salad.

    I know very little about soya sauce, and I only like the flavour of the Chinalily brand.
    I suspect many people prefer the taste of sea salt. You can now buy kits to check for sea salt’s mercury content, and there are guidelines how much mercury is safe in sea salt, but I couldn’t say how reliable those things are. If I had to test each package for mercury content, it would sure cure my habit of putting salt on things. Sea salt goes through some type of purification, because initially it has lots of undesirable content, but the removal or testing for mercury is not one of them. I suspect it would be very expensive if not impossible.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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