Farmer’s Market had some gorgeous beets! I bought a bunch with golden, red, and chioggia.
Brought them home and cooked them right up!
Here’s the recipe….
You need beets with tops, Olive Oil and salt and pepper to taste – that’s it!
Carefully cut the tops off and set them aside.
Put the beautiful bulbs into a glass roasting dish that has a lid.
Cover and bake at 350 degrees for about 25-30 minutes, or until fork tender. Remove from the oven and let them cool.
Once they are cool, run them under warm water and rub the skins off. You can wear gloves to keep your hands from getting stained, but I use my bare hands. The skins that don’t rub off can be carefully removed with a paring knife.
Cut them into small cubes and toss lightly with olive oil.
Trim the stems off the greens and wash them carefully. Make sure you get all the dirt and grit off.
Put about 1 T olive oil in a hot skillet. Toss in the beets and stir until they are heated. Add the greens and cook, stirring, until they are wilted. Add a little salt and pepper to taste and Voila!
Serve hot – makes about one serving per two beets.
You can also slice the beets up after roasting or slice them very thin raw and use them in salads.
Any way you use them, fresh beets are fantastic!
© Copyright 2017 The Lazy Gastronome
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Today is Fresh Veggies Day! Yes those delicious plants that provide a plethora of vitamins and minerals. And tomorrow is National EAT your veggies day! This is the perfect time of year to start the habit of 5 to 6 servings a day! Farmer’s Markets [4]are starting and those farm stands are popping up all over around here! Stop at one and get yourself some delicious nutrition!
Here is a recipe that uses some great veggies, and you don’t need to use the oven. You can put them on the grill too! Use any vegetable combination that sounds good to you, or use the one below (it was pretty good). But get those fresh veggies on the table!
What you need:
- 1 medium Zucchini, sliced
- ½ onion – any kind (I used purple), cut into wedges
- 10-12 mushrooms, cut in half
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 8-10 Brussels sprouts, cut in half
- 2-3 Green onions, cut into large pieces
- 10-12 fresh basil leaves
- 2 cloves of garlic, crushed
- 2-3 Tablespoons olive oil
How to Do it:
Prepare the vegetables and place all the ingredients in a large bowl. Using your hands, toss the vegetables to coat with the olive oil. Add some salt and pepper if you like – but just a bit.
Spread parchment paper out on a large baking sheet and dump the vegetables on, spreading to an even layer.
Bake at 350 degrees for about 20-30 minutes, or until the veggies are beginning to get soft and toasted.
Remove from the oven and serve hot – Or chill and serve cold!
Makes about 4 servings
© Copyright 2017 The Lazy Gastronome
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I know I need to eat more vegetables and I love salads, but I don’t like dragging everything out of the refrigerator and chopping it up to make it every time I want one! And I do love salad bars, so I made one for my refrigerator!
[8]
So now there are no excuses not to eat those vegetables!
I started with one of those containers that are designed for veggies and dip. I took the center container out so I had another place. You can put in whatever you want, but here is what I used:
[9]
Fill yours with whatever you like in salads – olives, baby corn, green onions, sunflower seeds, edamame, and more. Fill the pockets, cover and just pull it out when you want to assemble your salad!
© Copyright 2016 The Lazy Gastronome
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