I Couldn’t “BEET” This One


OK, so Jennifer got me.  This Once Upon a Chef inspiration really got me with her balsamic glazed roasted beets.

Developing one’s personal arsenal of recipes rarely begins from scratch.  These days it’s just too easy to see what all the other foodies are up to out there!

Usually I make a new recipe by following the prescribed rules (OK, yes, mostly following the rules.)  It just makes sense and there’s almost a sense of ‘honoring’ the original creator–although as most recipes have been borrowed and tweaked from hand to hand who knows where it really all began?

But I have my own take on kitchen concoctions and love to play around with possibilities… I enjoy adding more of this or substituting that to see if I can “Michelle-ize” the recipe.  Hey, we all get our kicks in different ways…

This recipe for beets, however–as many simple recipes are–is absolutely perfecto as-is.  I would not change one single solitary thing.

I made it.  We ate it.  We wanted more.

Also, as Jennifer states on her blog, the glaze is actually good enough to drink.  My girls greedily scooped it up with their spoons and slurped down every last drop.

Balsamic Glazed Roasted Beets

Ingredients: Approx. 6 med. beets, salt, olive oil, maple syrup and any balsamic vinegar (don’t go fancy-vinegar here, doesn’t matter)

Directions: Clean, peel (if you like) and cube the beets.  Place on a cookie sheet and drizzle with olive oil/sprinkle with salt.  Roast at 400 degrees for about 40 minutes or until beets are cooked.

As beets are finishing up, heat 1/3 cup vinegar and 1 tbsp. maple syrup on stove top.  Stir constantly as it will heat quickly and you don’t want to burn the sugars.

When the beets are done, simply pour glaze over the top and dig in.

Tips: I used golden beets because that’s what I had.  Although my five-year-old son swears he can tell the difference between red or yellow beets, the rest of the family agrees we cannot.  We don’t argue with Grayson though.  It’s not worth it.

Nutrition info if ya wanna know: Besides magnesium, calcium and iron, beets contain significant amounts of folic acid which helps in the production of new cells.  Beets have also been linked to prevention of cancer, especially colon cancer.

(Also, my girls would like me to point out that it’s very exciting–after eating red beets–to see that your pee has turned pink.  Hey, like I said, we all get our kicks in different ways.)


Three Things for This Friday

First off, this is not a pie.  But I’ll get back to that in a minute.

Not a pie

Please indulge me as I take a moment to thanks the MOM’S Club of South Pasadena for inviting me to come speak at their meeting yesterday.  Some hip mamas and I talked–briefly–about some of my fave meal planning tips, some lunch box revelations, and basic “sanity maintenance” in the kitchen.  Good times!  (And while we’re on this topic, I was a local MOM’S Club member for five years when my kiddos were little.  Talk about your sanity maintenance…!  Love this organization.)

Also, thought I’d brag about another blog who asked me to guest post for them.  Check me out if you like on the Costa Rica Blog network by clicking on my “press” page above.   If you like.  If you don’t, that’s OK too.  These cool tourism folks liked my “yo hablo espanol” post from last week so we joined forces.

And now  back to our “not a pie” situation.  Thanks for staying tuned.

Beets are in season right now at local farmers markets and, might I say, are super yumola.  They are pictured here surrounded by some lovely fresh cauliflower.  Both veggies proudly gave their life in service to my family’s happy mouths.  Thanks beets and cauliflower!  We appreciate!

I didn’t cook these vegetables in their current set-up, by the way.  They were placed on a cookie sheet with olive oil, salt and a couple cloves of garlic.  Then put the whole shebang into my oven at about 425 for 25 or so minutes.  You may notice that the beets are cut up much smaller than the cauliflower.  As dense as they are, beets need to be tiny if you want both to be done at the same time as it’s neighbors.

And speaking of “at the same time,” they don’t always end their journey that way.  I think this time I got lucky, but sometimes after 25 minutes the cauliflower might be ready.  Just remove that and put the rest back in for 5 or 10 minutes more.

Have a great weekend!