If you grew up on a farm in the Heartland where gardening is much respected and in your blood before you can be hatched from your maternal belt, you already most likely grew up not only admiring the color, rich and bold of beets, but liking roasted beets out of the oven as though they were potatoes. People everywhere want potatoes fried and baked, and made over into twice-baked. From farm girl to big city gal to small town mom, this ole girl still likes ’em buttered, salt & peppered and seasoned any way she wants ’em. Thank my parents for instilling the many flavors of foods into my soul that cause me to see that growing up in farm country from where I wanted to escape to big city (polished in the South), has become the thread inside these veins that make cooking and the love of foods complete with their memories. How lucky I am to have been born of them… Not everything comes from a store.
Oven Roasted Beets ~
– Skirt in the Kitchen –
3 pds beets peeled and cut into quarters
3 sprigs Rosemary, needles slivered off the twigs and cut into small specks
Kosher salt & large-flaked pepper
lemon grass if you’re up to it, thinly sliced
scallions
2 tablespoons conola oil
2 tablespoons butter
Prepare and mix together, add anything else your heart desires. Salt liberally…
Roast in shallow covered baking dish for 15 minutes; stir, place lid back on baking dish and roast covered for 15 more minutes. Remove the lid and roast for 15 minutes; stir and roast the remaining 15.
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