Beet a Path to my Door

Ha.  Thanks to Betty, my Punmaster neighbor, for the title.

The beet crop hath indeed arrived:  Golden, Chiogga and Detroit Reds.  I really only like beets two ways:  roasted most of all, and pickled a very distant second.  I don’t like canned beets, and I don’t like borscht (which annoys me because I hear great things about it, it seems like something I should like, but I just don’t).

As I posted once before, Croton Creek does an amazing salad with golden beets, heirloom tomatoes and gorgonzola.  I’ve tried replicating it several times but can’t quite match it, I think they put crack in theirs or something.

But the other day I teamed up some thyme-roasted beets with arugula and gorgonzola and it was out of this world.  And the most satisfying thing was that everything except the cheese came from my garden.

Everything but the Cheese Beet Salad

(And by the way, if beets are not your bag, baby, just substitute carrots, they are delicious roasted with thyme)

  • 9 beets of choice  (I used 3 golden, 3 Chiogga, and 3 Detroit Reds)
  • 5-6 sprigs of fresh thyme (I grow lemon thyme which is awesome for roasting root vegetables)
  • Olive Oil, Kosher salt and ground pepper (And be generous with all.  The more seasoned the beets, the less of that “earthy” flavor there is.  And the oil you roast them in then serves as the dressing for the greens)
  • 1 bunch arugula or greens of choice
  • Gorgonzola cheese, crumbled

Preheat oven to 375.  Scrub and trim the root and stem ends from the beets.  Cut in half lengthwise, and then each half into 3 wedges.  Put beets in bowl with thyme stems, drizzle with olive oil, sprinkle with kosher salt and ground pepper, toss well.

Lay out a sheet of aluminum foil.  Dump the beets into the center and fold up the sides to make a packet.

Roast for 30-40 minutes until fork tender.  Remove packet from oven and leave open to cool.  Pick out thyme stems and discard.

If you are a whackjob like me so desired, you can take each wedge of beet and peel the skin off with your thumbnail, it should come right off.  This is not necessary, there is nothing wrong with the skin, it won’t hurt you.  But the peeled beets do provide that extra bit of visual prettiness to your salad, and you feel more justified as you pop every third or fourth wedge into your mouth.  I peeled these damn beets, I’ll eat however many I want…

Anyway, put the arugula into a salad bowl.  Dump in the contents of the foil packet – beets, oil, and bits of herbs, scrape it all in there.  Add Gorgonzola and toss well.

Serve.

Die.

 

 

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5 comments on “Beet a Path to my Door

  1. Kathy says:

    Because I am directionally challenged, can you explain if I completely close the foil packet or leave open to roast?

  2. Selby says:

    Completely close it while roasting. When the beets are done, leave the foil packet open on the counter to cool. Keep the sides up to contain all that lovely beet-and-thyme infused oil which will go into your salad.

  3. Kathy says:

    Because I am directionally challenged, can you explain if I completely close the foil packet or leave open to roast?

    Thanks so much – will be attempting this recipe this week.

  4. Kathy says:

    Ok I suck at leaving comments also. I am blaming it on my balance issue.

  5. Selby says:

    I love you anyway 🙂

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