The mother of invention…With a
row of pickled beets in the pantry, 40 more pounds in the ground and my concern
were a couple of large beets in the fridge. Something must be wrong with me.
These won’t feed “the starving children of India ” as the saying goes, bad bad
Zsuzsa, so why am I worried? This surely is the last curse of abundance. I
dealt with the zucchinis and the flow of eggplants, only the beets are left
now. Old habits die hard, I could have sent it out with the compost, what I
really wanted was something green. Instead I cooked beets, correction,
roasted beets again. Time was of essence and beets being notoriously hard
vegetables… I shaved them on the mandolin. A change in preparation and you get a fresh new experience. 25 minutes later we ate it up with
dinner. Maybe it’s my palate, but the beets were sweet enough and flavourful
enough not to season them beyond the salt. I overheard Jim tell a friend on the
phone that he eats really well being my guinea pig food tester and that I cook
so well. I could easily turn it around and say he overplants and I have to think up new ways to use all the stuff, but I won’t. I said something about the cucumbers
last year and this year he planted none. But 40 more pounds of beets?
SHAVED ROASTED BEETS
2 larger beets
4 Tbsp olive oil
Sprinkle of salt
- Preheat oven to 375F.
- Line a heavier baking tray with parchment paper.
- Peel the beets and thinly slice on a mandolin.
- Drizzle with 2 Tbsp olive oil.
- Toss to coat.
- Then spread it out in a single layer as possible.
- Sprinkle with salt.
- Bake for 25 minutes or until crispy and slightly brown.
- Be sure to watch it closely so they don’t burn.
- Remove from oven, sprinkle with the remaining olive oil, toss and serve.
- Very tasty.
