David Hines (hradzka) wrote,
David Hines

going nuts for beets

A confession: until a few nights ago, I had not done any cooking with beets. I'd eaten 'em, sure -- my grandmother was Russian (or Moldovan, depending on what map you're looking at), so I could hardly escape borscht and other yummy things -- but cook 'em myself? No.

OTOH, I am a *sucker* for roast vegetables. So when, via vvalkyri, I found a recipe for roasted veggies that included beets, I thought, "Wow, I've got to try this." (Also, I already had the other ingredients.) It turned out pretty delicious, but the beet greens were left over. And I wasn't sure what to do with those, so I just hunted around online for something exceedingly simple. Well, I found a recipe for roasted beets and sauteed beet greens that was simplicity itself and didn't require another trip to the store: remove the big stems, wash the greens well, saute in olive oil with onion and garlic, season with salt and pepper. I used lemon pepper, for the lemon zest, and it was a great addition. Turned out so good, in fact, that I went to the store this evening to get more beets just so I could eat 'em tomorrow.

I may try my hand at making borscht with flanken one of these days. Mmm, beets.
Tags: life
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