I've had beets before, though mostly pickled, boiled, or thinly sliced and served raw in a salad. Yesterday I roasted the red beets I received in my CSA shipment, as an accompaniment to some chicken paillard (or escalope, as the kids are calling it).
Wow, talk about tasty awesome. I peeled the beets and cut them into 1/2" slices, halving the larger slices to even out the sizes of the various pieces. Then I tossed them with extra virgin olive oil and a liberal dash of kosher salt, and put them into a 425F (~220C) oven for 25 minutes. Honestly, they probably could have stood to roast longer, just to caramelize the edges a bit more, but regardless they were sweet, mellow, and delicious.
Thus, eight weeks into the CSA, I've discovered I really like radishes and beets. Go figure.
You should take pictures and post one for each food post, ie. all of them.
ReplyDeleteAlso, kosher salt? Is this American slang?
Hmm, I will try doing that. I think I might have a picture of one of the first salads I made with arugula and radish.
ReplyDeleteAs for kosher salt, I suppose it is an American term: http://en.wikipedia.org/wiki/Kosher_salt. Basically, it is non-iodinated salt with a much larger grain size than table salt. It is the only salt I cook with, because I am convinced that it tastes better.