Roasted Beets with Balsamic Glaze
April 8, 2012 § 3 Comments
For many people what comes to mind when they think about eating beets are deep red slices pickled in a jar or cubes swimming in a bowl of bright pink borscht. But this vitamin rich, often neglected vegetable needs very little seasoning to enhance its sweet flavor
Beets are a rich source of antioxidants and nutrients, including magnesium, potassium, vitamin C, and betaine. Beetroot juice has been shown to lower blood pressure and improves cardiovascular health.
This recipe is a versatile dish that can be used as a vegetable side, sprinkled on a salad, or topped on pieces of Crostini with goat cheese spread.
NOTE: You can use all one color beets or as I note in this recipe, half red and golden. If you choose to use two colors be sure to mix them at the last minute because the color of the red beets will bleed into the lighter colored beets.
¾ lb Red Beets, peeled and cut into ¼-inch cubes
¾ lb Golden Beets, peeled and cut into ¼-inch cubes
Salt and Pepper
2 Tbls. Rosemary Garlic Oil or Olive Oil
2 Tbls. Balsamic Glaze (recipe below)
Preheat oven to 375°. Line a large baking sheet with parchment paper (alternately, use two smaller baking sheets). Set aside.
Place red beets in a bowl, add 1 Tbls rosemary garlic oil or olive oil and stir until oil evenly coats beets. In a separate bowl, do the same with the golden beets.
Pour the red beets on one side of the baking sheet and the golden beets on the other, leaving about a 1-inch space between beets. Spread the beets so the cubes are one layer thick. Sprinkle with salt and pepper. Bake until you can pierce a piece of beet with a fork easily but still be slightly firm, about 20-25 minutes.
If you plan to serve immediately, pour the beets into a large bowl. If you plan to serve later, pour each type of beet into separate bowls and combine shortly before serving.
When ready to serve, stir in 2 Tbls of the Balsamic Glaze into beets. Beets can be served warm, room temperature, or cold.
Balsamic Glaze
½ cup Balsamic Vinegar
3 Tbls. Brown Sugar
In a saucepan, combine balsamic vinegar and brown sugar. At medium-high heat, bring the mixture to a boil stirring occasionally. Lower the heat to medium-low and simmer for 10 minutes. Remove from heat and let cool. Store in an airtight container for up to one week at room temperature.
SERVING SUGGESTION: Spread soft goat cheese onto Crostini, top with roasted beets and minced chives. Try this recipe with Rosemary and Garlic Focaccia.
For those of you who are like me and like to have an old fashion printed copy of recipes, the below link is to a PDF (minus photos to keep it on one page).
Smashed Potatoes
April 3, 2012 § 4 Comments
Yes, that’s smashed not mashed. Not only is this recipe delicious but it is a beautiful side that your guests will be talking about over and over again. Rosemary Garlic Olive Oil fills the potatoes with great flavor but you can use plain olive oil if the taste will compete with your main course.
This recipe works well with any type of baby potato or sweet potato. What is so stunning about this simple, twice-cooked potato dish is the colors.
12-14 (about 2 lb.) Baby Potatoes* or Baby Sweet Potatoes**
Rosemary Garlic Olive Oil (plain Olive Oil or herbed oil can be substituted)
Salt and Pepper, coarsely ground
* I generally use baby red potatoes but any type of small potato will work, such as Yukon Gold, purple potatoes, and fingerling potatoes.
** If you cannot find baby sweet potatoes, choose sweet potatoes that are on the smaller side (about 6 inches long) and cut in half (across short side, leaving a point on each piece) for this recipe. There are a variety of sweet potatoes available. Keep in mind the color of the skin vs. color of the flesh if you are looking to create a stunning impression. For example, Japanese Sweet Potatoes have a deep burgundy skin but the flesh is pale yellow, where as a Garnet Yam will have a deep colored skin and bright orange flesh.
SPECIAL EQUIPMENT: Parchment Paper
Wash potatoes and if necessary, trim off any blemishes. Place potatoes in a saucepan and fill with cold water, covering potatoes by at least one inch. Bring the potatoes to a boil and cook for 15-18 minutes. You should be able to pierce the potatoes easily with a pin but the skins should not be falling off of the potatoes.
Drain the potatoes and allow to cool for about an hour. While the potatoes are cooling, line a large sheet pan with parchment paper. Brush parchment with rosemary garlic oil. Set aside.
Smash the potatoes – Cut two squares of parchment paper about 7×7. Place one potato between the paper sheets. Using the palm of your hand or if you have a potato masher with a flat surface, press down on potato until it is 1-inch to ¾ of an inch thick.
Place the potato on the lined baking sheet and continue pressing the rest of the potatoes. When all the potatoes are smashed, brush the potatoes with rosemary garlic olive oil. Sprinkle coarse ground salt and pepper on top.
Garnet Yams have dark red skin and bright orange flesh. Japanese Sweet Potatoes have deep burgundy skin with a pale yellow flesh.
NOTE: Potatoes can be prepared to this point, covered with plastic wrap and kept in the refrigerator up to a day in advance.
Preheat oven to 375°. Bake the potatoes, uncovered, for 30 minutes. If you would like the potatoes to be crispier, flip them over after 20 minutes and continue baking 10 more minutes. Serve hot.
For those of you who are like me and like to have an old fashion printed copy of recipes, the below link is to a PDF (minus photos to keep it on one page).
Hestina's Kardia 