OOPS, I meant Beets not Beach
3 cups sliced or quartered cooked beets
2 Tbs. butter
1 Tbs. flour
2 Tbs. brown sugar
2 Tbs. vinegar (I use cider)
1/4 cup hot water
1/4 tsp. nutmeg
1/2 tsp. salt
Melt butter. Blend in flour and sugar
Add vinegar and hot water.
Cook, stirring constantly , until bubbly.
Add the remaining ingredients. Pour over the cooked beets.
Place beets in a sauce pan and cook until heated through.
(The sauce can be cooked in the microwave and then pored over the beets in a microwave safe serving dish. Nuke the mixture stirring once or twice.
Roasted Beets with Lemon and Garlic
Preparation time: 10 minutes. Cooking time : 40 minutes. From the Food and Wine Magazine
1 lb. beets, peeled and sliced in 1/4 slices
4 cloves garlic, sliced thin
2 Tbs. lemon juice, fresh
1/4 tsp. lemon zest, fresh
1 tsp. virgin olive oil
1/4 tsp. sugar – Or for Diabetics (or not) substitute one slice of papaya.
Pinch of salt pinch of white pepper.
Preheat oven to 375 – 400 degrees.
In a non reactive baking dish (or dutch oven) toss all ingredients together. If using a baking dish, spray a piece of parchment paper with a cooking spray and set oiled side down on the the beets. Cover tightly w/ foil and roast for 40 min. shaking the pan occasionally.
On the day I tried this, I had no fresh lemons, so I used the zest of a lime instead. Not wanting to add sugar I squished up a portion of papaya and dribbled it over the beets. I also used one slice of butter and ended up with a lovely caramelized dish. I liked this variation on the recipe above! Used a dutch oven and shook the beets every five-ten minutes. Fooled around with other herbal seasonings as well -cilantro etc.
Or serve with a lime- soy sauce or hot coriander sauce.
Roasted Asparagus could also be made this way, cooking time shortened. Serves 4
1 1/2 lb asparagus spears 2 tbsp olive oil 2 tbsp freshly grated Parmesan cheese Lay the asparagus spears in a single layer in a roasting tin and brush them with the olive oil. Roast in a hot oven for 8-10 minutes, shaking the tin occasionally to turn the spears in the oil. Transfer the asparagus to a serving dish, season with salt and pepper and sprinkle with the cheese. The asparagus can also be char-grilled, but be careful to turn the spears frequently to prevent burning.
Roasting (or barbecuing) many of these vegetables creates an entirely new taste experience! Eggplant and Peppers especially!
Same roasting technique that used oil and butter. The original recipe/technique was in Organic Gardening Magazine years ago. Please note that they used a 475 !!!! degree oven — I would experiment and refine these times!
‘Long Cook was for 35 minutes — Roasting period was as follows:
Leeks (parboiled) Okra (whole) Beets Pearl onions (whole) Onions Peas (in pods; trim stem and tail) Potatoes Peppers and Sweet Potatoes.
Medium Cook (20 minutes) Parsnips Turnips Summer squash (sections) Rutabagas Zucchini (sections)
Short Cook (5 minutes)_ Brussels sprouts Cabbage (parboiled; cut in wedges) Carrots, Eggplant, Mushrooms (caps) Cauliflower (blanched; in florets) Fennel (bulb, quartered) Garlic (whole cloves, peeled) I think Fennel would need more time!
Preparation and size: Peel tough-skinned vegetables and cut large ones into 1 to 1-1/2 x 2-1/2 inch pieces.
Roasting procedure:
1. Preheat oven to 475 deg. F.
2. Select your assortment of vegetables and get them ready as described in the chart above. (The article recommended including garlic)
3. Put about 2 Tablespoons of soy sauce in a shallow non-stick roasting pan – one that will allow all of the vegetables to rest on the bottom of the pan.
Add enough water (or veg stock) to barely cover the bottom of the pan.
4. Add your choice of vegetables by length of cooking order. Toss the vegetables first in the water-soy (ginger or other seasonings) mixture to moisten. Put in oven and roast for 15 minutes, adding water and turning the vegetables about every 5 minutes as needed.
5. Add your choice of Medium-Cook vegetables. Sprinkle the vegetables with soy sauce and freshly ground pepper. Add water if needed. Roast 15 minutes, adding water and turning the vegetables about every 5 minutes as needed.
6. Sprinkle all vegetables with a little vinegar and a few drops of Habanero Sauce or Mongolian Fire Oil if desired.
Toss vegetables. Roast another 5 minutes until all vegetables are crisp but tender.
“If you are being run out of town, get in front of the crowd… and make it look like a parade.“
Verle’s Dad William was not even two when his father moved the family to Nebraska in 1869. The wagon they had used for transportation was then used as their home during the first winter they homesteaded. It was turned upside down for better protection from the weather. His brother would be the first white child born in Wayne County.
In 1892 he purchased 160 acres of land and being a bachelor he sought out a suitable wife. He courted his future wife for two years and she reflected that the proposal came only after he peeked into the oven to see if it was clan. He then told her he could never marry anyone who kept a dirty oven.
What I do remember of my childhood was that there was nearly always a vegetable garden in the backyard. As fruits and vegetables became locally available my mother and i would bus to ‘Lulu Island’ Vancouver B.C. Either for money or to take the harvest back home to can or process. Beets however were nearly always relegated to the back door as the juices would stain the vinyl in the kitchen. Since I was small and washable I became the designated beet peeler. 🙂