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Monday, June 21, 2010

Never would have thunk it.


 If you would have told me on friday, you:"Meredith you are going to love some roasted beets,bleu cheese and walnuts all together in one bowl!" I would have said,me: "Don't play. Never liked them and don't plan on starting buddy!" But I stand corrected,well my hypothetical self does and you were right, I do love me some beets,bleu cheese and walnuts together in one bowl. Throw some balsamic vinegar and extra-virgin olive oil on all that stuff and I am pleasantly pleased.
            We have gotten beets in our CSA bag from those fantastic folks at Downing Hollow Farms. Yes people, beets.We have gotten beets for the last few weeks and they have been on my mind ever since,truth be told really just sitting there in the crisper drawer(note to self- they stay pretty fresh for a week or so in that crisper drawer).I had looked at a recipe that looked pretty tempting from the fine cooks at Fine Cooking,well...I thought I should start small. My Aunt Carol told me a few weeks ago when she went with me to the farmers market,that my grandfather wouldn't eat beets and couldn't stand the site of them. My grandfather was stationed in London,England during World War II and beets were on the menu over there all the time. The beets were served on brown bread toast,mmm... tasty.AND! I also found out that my grandmother liked beets and out of love for him she never made beets,ever again. I am so blessed,blessed beyond belief,but somewhere down the line my parents decided they didn't like beets and well I did not eat them until recently,like 2 days ago recently. The oh-so-awful beets were oh so good.The beets really sweeten up when they are roasted.The bleu cheese is just creamy bleu-cheese heaven.The walnuts add slight crunch and dance well with the sweetness of the roasted beets. Gosh they were good.
So here goes it:
Roasted Beets with Bleu Cheese and Walnuts
Ingredients:
1 bunch beets,washed,scrubbed and trimmed
4 oz of bleu cheese
1/4-1/2 cup walnuts, chopped and toasted (depends how much you like walnuts)
extra-virgin olive oil
balsamic vinegar
salt and pepper,to taste
Directions:
- Preheat your oven to 425 degrees. Toss whole beets in a bowl with olive oil,salt and pepper.Spread them in a single layer in a roasting pan,roast for 30-40 minutes until fork tender.
-While the beets are roasting,toast your walnuts in a dry skillet for a minute or so,just until browned on the edges,remove from heat and toss them in your bowl.Take out the beets,let cool until you can handle them and carefully peel the skin off of them. Now you can slice them if you like,I left mine whole (whatever makes you happy).
-Put the peeled beets in the bowl with the walnuts,toss in your bleu cheese and drizzle some balsamic vinegar and a little bit more olive oil.Now serve and enjoy.Tasty,tasty tasty.

1 comment:

  1. another yummy thing is steamed beet greens. They are sweeter than most greens and have such a pretty deep red color! Steam them like you would with any other kind of greens.

    Another yummy suggestion: With your beet salad - if you don't like blue cheese - pair with gorgonzola instead. Sprinkle some fresh dill in with the salad and maybe some thinly sliced persian cucumbers and you have a super-delicious summer salad :-)

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