Yesterday I went to my first Zumba class! And afterwards I stopped at the local Wholefoods Coop in hopes for some dinner ingredients. I found a few of my favorite snacks (aka “healthy” doritos and chocolate”) as well as the evol burritos, and a beet!
While in college I interned at a restaurant that had the best roasted beet salad that can on a bed of spinach and was topped with feta cheese, spicy pecans and of course beets! I absolutely loved it and ordered it whenever I could. However I have been afraid to roast beets at home. All I really knew about the process was that if I attempted, the chance of staining something pink were very high. And while I am girly, I really hate to make a mess (especially if I’m the only one around to clean it up).
I recently saw a blog post I think on Caitlin‘s site where she had success with preparing beets with the skin on and removing the tough skin (the pink-staining part of the process) after roasting. I searched her page but was unable to find the post where she mentioned it. There’s a chance it was another blogger and I just can’t remember who it was.
Instead I went to my favorite how-to website ehow.com and found these instructions.
I skimmed through them and turned the oven on at 425, after about an hour (I forgot to look at the clock when starting) I moved the beet to the clear bowl thinking this would be the best way to keep the juice in one place.
Ultimately I couldn’t peel the beet, so onto the cutting board it went.
And it was a “bloody” mess!
I took a bite and the beet didn’t taste as amazing as I remembered it. Plus by the time I was done it was almost 8 o’clock and I wasn’t in the mood for a salad. I ended up slicing the beet and putting it in a container to freeze. I’ll have to figure out something to cook it with, but I’ll be out of town for a few days and didn’t want it to mold.
I think I screwed up by choosing a big beet instead of the small ones with greens attached.
Do you have a good beet recipe? Do you know what I did wrong?