Ok. I suck at being a consistent blogger. Why? Well, it’s not for a lack of wanting to blog – it’s for the sheer lack of time.
Just want to say hi to all y’all out there and thanks for your patience. I have to blog more and focus on writing. It’s just hard when there’s only 24 hours in the day. Dang it! There’s so much to do and so little time. I’m missing out on the critical seasons!
It’s beet season now, folks. I suggest you stop by your local farmer’s market (or, eep, Whole Foods) and get some of each to roast off in your oven. Beets – lop off the tops, clean, wrap in foil and place on a cooky sheet. Roast in a 425 oven for about 45 minutes. When they’re done (check ‘em like you would a potato – it’s done when you can easily stick a knife through the center), pull them out and let them rest for ten minutes. Remove the foil, rub the beet to remove the skin and cut into cubes. Place in a bowl and dress with extra virgin olive oil (Greek!), salt, pepper and a hit of lemon juice to taste.
I use only extra virgin olive oil from Greece. Yes, Greece. Specifically extra virgin kalamata olive oil from Crete. Why? Because I love the rich, round, bright – yet soft – green flavor. It’s not spicy, harsh, sharp, bitter or grassy (What the hell! Like I want my olive oil to taste like GRASS! I’m not a cow for pity’s sake.). Try it, you’ll like it. Trust me.
And yes, handling beets will make your hands pink. Eating a large bowl of beets will make your, um, numbers 1 and 2 pink. True story – I forgot to warn the +1 about this small side effect after the first time I made roasted beets for him. He’d never had it before and I thought it would be nice to make a huge bowl of it.
Yeah, that was a fun call to take at work. Whoops…
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