Now, the potatoes? Gorgeous. They deserve their own post, and that they will have. I love those little tubers like my own life. And there are so many ways to make them. And some of the ones Pete brought me were bright pink inside. Of course I ate those right away. The scallions? Lovely and languid and clearly home grown, because they didnt look like neat little soldiers bundled up with a rubber band.
But the beets? i didnt have the heart to tell him how much I loathe beets. I just smiled and said thank you. Took that picture of them laying on the table. And then forgot them for the rest of the week.
But on Saturday afternoon, feeling gripy in the belly and woefully low on energy, I decided to roast some more butternut squash. In its softness and wonderful density of flavor, it helped me through the worst of the gluten-induced woes of the weekend. And on a whim, I decided to roast the two beets along with it. I peeled off the thick skins, watched the juices stain my fingers red, and warded away the bad memories of the smell. I massaged them with meyer lemon olive oil and good herbed sea salt. And then I set them in a 400° oven, along with the squash. About half an hour later, when the squash was soft and sizzling, the beets were more tender, but entirely soft. I took them out anyway, then set them aside.
Later, after the beets were no longer hot, I sliced them up, on a whim. They looked so lovely, cut thick, their dark red flesh gleaming. That afternoon, I had made up a new version of the Cafe Flora goat cheese marinade, but this time with tomato vinegar and cilantro, instead of balsamic and basil. And so I served myself some thick, roasted beet slices, like crackers, with acrid, gorgeous goat cheese. Ah god. I could feel years of resistance slipping from my shoulders. I gobbled up both beets in five minutes flat. I'm never looking back.
Okay, I can change. I now officially like beets.
Meyer lemon olive oil
Good herbed sea salt, like Vignalta
Fresh cracked pepper to taste
Optional: goat cheese, tomatoes, capers, garlic, tomato vinegar, olive oil, and cilantro
1. Peel the skins from the beets, taking care to save as much of the flesh as possible. Massage the olive oil on the beets, slowly, being sure to cover every part of the flesh. Sprinkle the beets with sea salt and pepper.
2. Slip the beets into the a pre-heated 400° oven. Cook for about half an hour, or until the beets are tender without being too soft.
3. When they have cooled, slightly, slice them, thickly. Top with your favorite goat cheese. I used goat cheese, tomatoes, capers, garlic, tomato vinegar, olive oil, and cilantro. The cilantro cuts the inherent sweetness of the beets beautifully.
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