Roasted Beets

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You can’t beat beets. One of my favorite root veggies the sweet, earthy and colorful beet. They’re not only a chock-full of everyday nutrients like B Vitamins, Iron, Copper, Magnesium & Potassium, these ruby gems also are a gold mine of health boosting nutrients.ย 

Beets are rich in nitratesโ€”a compound that relaxes and dilates blood vessels. That means better circulation, and possibly lower blood pressure.ย ย Beets are good for lowering inflammation and blood pressure. They also help to detoxify theย body,ย boost immunity, and prevent respiratory issues. They also help lower your risk of chronic diseases such asย type 2ย diabetesย and stroke. I think you get the idea when I say, nothing beats a beet.ย 

I don’t know too many folks who dislike beets, but I’m thinking the ones that do, have never had a freshly roasted beet. They are probably used to something from a can & ya’ll don’t want to know my feelings on canned vegetables! Beets can be prepared numerous ways but roasted is the way to go. The beets in this recipe are rich and firm bursting with juicy flavor. They take a bit to cook but absolutely worth the wait. You be the judge of how you want to drop the beet..If you know what I mean!ย 

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Mise en Place:

  • 4 Medium Red Beets
  • Olive Oil
  • S&P
  • Tin Foil
  • Latex Gloves
  • Kitchen Towl

Method of Prep:

  • Turn oven to 300 degrees farenheit
  • Trim beets off the green and rinse under cold water cleaning away any dirt from skin
  • Pull a long sheet of tin foil, about the length of a sheet pan
  • Place the beets on the foil, drizzle enough oil to lightly glaze each beet. Use your hands to massage the oil around each beet. Sprinkle with S&P
  • Close the foil around the beets, creating a pouch. Place on a sheet tray and set in oven for 50 Minutes
  • Check to see if the beets are cooked through by taking a pairing knife and inserting it through the center of a beet. If the knife slides through softly, beets are ready to pull. if beet still feels firm in the center, place back in the oven for an additional 15 minutes.
  • Open up foil to remove the steam and allow the beets to cool down to room temperature for approximately 20 minutes.

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Peeling the Beets:

All beets purchased from the produce section of the grocery store, need to be peeled before eating. How to do this is simple but I highly recommend you wear latex or rubber gloves to keep your hands from turning purple from the beets bleeding as the skin is removed. I start with placing a kitchen towel in both hands. Placing the beet in my left hand, on top of the towel (because i’m right handed), take the towel in your right hand and begin to push downwardsย  on skin. If the beets have been cooked all the way the skin will peel off very easily. If the skin is harder to peel, your beets need to be cooked a little longer. Continue to do this around the whole beet until all the of the skin is removed. Cut into quarters, or slice into rounds and add to any meal of your choice!

Enjoy, Cheers!

Beets

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Cauliflower Steaks

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It’s a well known fact that fresh is always better than frozen products. When it comes to vegetables though, the shelf life for them being fresh and kept in the fridge goes faster than I can keep up with in my back and forth work schedule.

During the slow winter months, also knows as our off season at the Country Club, I try to use this free time to do a lot more cooking at home. The only thing I wish this side of Cleveland would offer is more farmers markets. I would much rather spend my money there than at the grocery store any day. Even though I’m doing a lot more cooking at home, I’m still watching how much produce I bring home. I can only use up so much of it at one time during the week. Like I said, fresh vegetable always seem to wilt or rot on me before I get to using them.

I’ve always had a liking for cauliflower, raw or cooked didn’t matter to me. A fellow co-worker mentioned how she will make roasted cauliflower for her 2 little kids at home. She roasts it in the over with oil, salt and pepper and then sprinkles loads of Parmesan cheese and tops it with fresh made pesto, she really talked the roasted cauliflower recipe up. I figured if 2 kids under the age of 6 will eat it, it’s gotta be good. Usually I steam cauliflower so I was ready to try something different with roasting it. I took the basic ingredients: salt, pepper, and EVOO and added a few more spices to it to really make the flavor pop. The recipe makes the best entree, or side dish, you choose.

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Prep Time: 10 Minutes

Total Time: 25 Minutes

Mise en Place:

  • 1 Head of Cauliflower, stem & leaves removed, cut (You will get 3 steaks out of 1 head)
  • 1/2 Cup EVOO
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Italian Seasoning Blend
  • S&P, TT

Method of Prep:

  • Heat Oven to 350
  • Once cauliflower is cut, place on a sheet tray
  • In a small bowl mix together EVOO & seasonings
  • Using a pastry brush, brush oil over the front and back of cauliflower, brush along the tops and sides as well. Season with S&P.
  • Place in the oven and roast for 10 Minutes. Turn over and place back in the oven for an additional 15 minutes or until tops of cauliflower are golden brown.
  • Enjoy!
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