Tags
Beets, Carrots, CSA, Food, Local, low-calorie, Recipe, Vegetables
One of the foods I definitely avoided when growing up in Germany were red beets. Messy and just not desirable to me. In Germany, we eat these mostly raw as they are, raw in salads, or as a cooked compote-type dish. Neither held much appeal to me, and I pretty much managed to forget about their existence once I moved out, with the sole exception of the traditional Weihnachtssalat.
My CSA has been giving me bucket loads of beets, however, so I had to figure out something to do with them:
Ingredients:
– red beets
– carrots
– balsamic vinegar
– sweetener
Steps:
1. Peel and cube beets & carrots into 1/2 inch cubes. If available, wear gloves (I bring them home from the lab), unlike me during my brilliant first effort (although it’s a nice match with my nail polish, no?):
2. Keep the two vegetables separate, and toss each with 1/4 cup balsamic vinegar mixed with 1/2 packet of sweetener.
3. Still separate, roast in a glass baking dish at 375F for 1 hour.
4. Mix the two and serve as a wonderfully sweet, earthy and vibrant side dish!
On a side note: I discovered Chioggia beets, a wonderful Italian variety that is a tad milder and sweeter than your average red beet, and looks psychedelic pretty to boot!
These also taste great prepared this way, and don’t even need the addition of carrots:
What are some childhood foods you abhorred and have now rediscovered in different ways?
What other good beet recipes should I try?
Healthy Foodie Travels 