MY COOKBOOK

MY COOKBOOK
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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?

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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