17 January 2012

Beet This

You know how, as kids, we learn/decide that certain vegetables are gross? And then we grow up and discover that some of them aren't really? Sweet potatoes (although technically not a vegetable, I guess) used to be on that list for me, but fortunately I "discovered" them several years ago. More recently, thanks to the Soup Peddler and their delicious oven-roasted vegetables, beets have gone from "yuck" to "yum." And since it seemed easy enough to oven-roast some vegetables, I thought I'd give it a try. (BTW, the oven-roasted veggies are available for order this week, for delivery or pickup next week...mmmm.)

Although the Soup Peddler's oven-roasted vegetables include new potatoes, red onions, zucchini, yellow squash, carrots, and beets, I decided to start with just carrots and beets. (Next time I'll add new potatoes and onions. Zucchini and yellow squash, I can do without.) I found this recipe on epicurious.com and mostly followed it, except that, at the suggestion of some of the commenters on the recipe, I added some thyme. (It wasn't until I referred to the Soup Peddler website in writing this post that I realized that they list out the seasonings...so next time I'll add garlic, rosemary, and paprika instead of the thyme.) Here they are:



Some observations:

1. They took forever to make -- between the beets, the carrots, and then the beets and carrots together, nearly two hours in the oven.

2. Beets are seriously messy. Slicing them after the first round of baking temporarily stained my fingers, and the cutting board ended up looking like a crime scene. (That's also why eating beets makes your lips look so pretty.)



3. Beet skins peel off really easily. If you've ever roasted peppers and then attempted to remove the skins, you know what a chore it can be. Not so with beets.



4. They're so tasty, you might be inclined to eat so much that you give yourself a tummyache. Resist the temptation. Trust me; I speak from experience.

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