I’m not going to lie. I just can’t stop thinking about food. I’m obsessed. The more kitchen things we get from our registry, the more I want to use them. But it’s more than that. Counting my fruits and veggies every day has become a game. (Yesterday = 1 V8 fusion with 1 serving of fruits and veggies each, 1 apple, and 1/4 of a butternut squash.) A game I want to win! I want to beat my stupid texture issues and my stronger desire to eat doughy things over green, leafy things. I want to stop buying veggies and then throwing them out after a week. The madness has to end.
So last night, I decided Beets were going to be had. And I was going to roast them. Thanks to the lovely Christina who said: Beets. Get a few. Cook them on a sunday. (wrap in foil, set on a baking sheet, cook at 350 for like 45 minutes or until you can slide a fork through them. Then peel them. Let them cool and stick them in the fridge for another day.) Then, on a weeknight I douse them in a simple vinaigrette and shallots, bake them for like twelve minutes so they caramelize. Add them into a salad while they’re still warm and add goat cheese and toss… and seriously. You get the BEST weeknight meal full of goodness. The cheese melts all through the salad. Add a big slab of toast and yummmmm.
Through these posts, I’m
realizing remembering that making the time to cook these items is way simpler than I have built it up to be. And with veggies, it’s kind of hard to eff it up, because if you do, you can just adapt it to being something else.
I did actually forget the part about sauteing in chalets after roasting until just now when I re-read Christina’s comment. which sounds DELICIOUS. So I’ll have to try that next time for sure… or with the other batch of roasted beets I have chill-illin in my fridge.
Beets are the hearts of the vegetable world. After they are cooked, the peel slides right off and leaves a fleshy, bleeding mess. Even right now while I’m typing, my fingers are still died red, but I’m pretty fascinated by it and not at all grossed out. I exclaimed many, many times that, “DUDE, it’s like I’m holding a real HEART!” Probably not at all, but one can imagine.
Juicing For Health Dot Come says :
Beets are loaded with vitamins A, B1, B2, B6 and C. The greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.
While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.
Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building. This renders it highly effective in treating many ailments caused by our toxic environment and surrounding.
I added some garlic and herb whipped chevre and I think I’ll snatch up some walnuts at the corner store near work to sprinkle on top. And POOF! Lunch. They were hanging out in the oven while I ran around and did laundry and worked on a bunch of other stuff, they took two seconds to cut in half and pop into the fridge, and this morning I chopped them up while Kamel worked out in the living room. I call this a vegetable success.
Next up! Kale chips.