Tag Archives: beets

Beet Down – A New Way to do Beets

4 May

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I’ve moved a lot, both growing up and now in my adult years.  More than occasionally I get the, “How do you do that?” round of questioning, mostly from people that consider a significant move an over-filled pick-up truck unloading across town.  Now, don’t get me wrong, a move is a move.  But some are more uprooting then others.

We’ve been in Jacksonville for about 3 years now, and I’m starting to get a tad bit antsy about where we’ll go next.  At night, Rob and I lie in bed perusing Zillow, dreaming of a possible destination for our next Coast Guard-led adventure.  Port Angeles, Detroit, Boston, not much is out of the running except for land locked areas, most of which we wouldn’t want to live in anyway (sorry, Oklahoma.  Been there, done that).  Of course we look at houses that are waaaaay beyond our means – with kitchens that just might make me famous – but it’s just a fun torturous game we play.  Like window shopping at Gucci.

Everywhere we go we try to squeeze everything we can out of the location, and we have only a year left in north Florida.  We’ve done a lot here, but definitely have a lot more to go, do, and see.  Though altogether we’ve found things we love (paddle boarding, the bird life, dolphins, good shopping), and really don’t love (the bugs, the heat, the bugs, the heat, oh and snakes.  Well, I don’t mind the snakes, but Rob runs away like a little girl).

In terms of one of the more important things in life – food – we’ve also found our regional likes and dislikes.  Sorry, Southern folk, we haven’t taken to the oddly-hairy-yet-slimy-at-the-same-time-omg-who-created-this-thing called okra, nor have some traditions (potato salad at Thanksgiving?) found a settled place in our hearts.  BBQ, however, that’s a love story.  So are the sweet onions.  Also, honey.  And so are the beets.

I’ve never actually documented the epic argument Rob and I had over beets.  Maybe one day.  But, beets!  Really?  Aren’t there better things to argue about, like sponges or spoons?

Well, we’ve grown in our relationship since arguing about beets (thank goodness) and now we can’t go a week without them.  Luckily, farms in Florida grow beets almost year round, and the months they don’t, the red roots keep for a long while in a crisper – if they last that long.  Thankfully, our CSA provides us with bunches regularly.  We eat them straight from the oven, or cold with a bit of vinegar and honey.  I’ve chopped them up into fancy tapenades and relishes, used their juice to dye Easter eggs, and have even infused vodka to make a fancy beet cocktail.  Beet options are endless.

So then why are restaurants only serving beets with the standard goat cheese and arugula?  I mean, some have pecans, some do a balsamic reduction drizzle, but really they are all the same.  It’s so sad!  Culinary monotony at its best.

So let’s turn the tables, shall we, and shake up the beet world.

With these: Beet Tacos.

Vegetarians, unite!  Meat Eaters, indulge!  Paleo folk, take a shower from your last CrossFit workout and pick up one of these tacos (sans cheese and crema)!

These are simple enough for a weeknight, but impressive enough for easy entertaining.  Having spent enough time in Mesa, Arizona, I prefer the small corn tacos to flour, and I feel their earthy flavor compliments the sweet beets wonderfully.  Chipotle crema is nothing more than 1 c Mexican cream (found now at most grocery stores), 3 chopped up chipotle peppers, lime zest and 1 tsp of agave Every Mex dish needs some beans, which are super simple to prepare.  Heat some canned black beans (drained and rinsed) in a pot over medium heat with ½ c water, 1 glove of garlic, and a sprig of mint.  Once boiling, remove from the heat, discard the herb and garlic, season the beans with s&p, and smash them with a fork.  For the star of the show: In a foil-lined baking dish, roast 4 peeled beets at 400 degrees with a dash of s&p, a drizzle of canola oil, 1 tsp cumin, and a whole jalapeno (sliced down the middle) until beets are tender, about an hour and a halfThe fresh topping of crisp cilantro (tear off stem) and soft shredded romaine (roll 2-4 leaves like a cigar then chop into thin strips) top off the bite with herby freshness For an optional creamy, salty indulgence, crumbled Queso Fresco tops the taco with ease.  Oh, and don’t forget the squeeze of that lime you zested earlier (it’s not just a margarita garnish, you know).

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When Rob and I were dating, tacos were our go-to dinner date.  Here in Jacksonville, we haven’t been able to find quite the same ole(!) experience as I we had in the South West.  Remembering those fresh flavors, I decided to create my own using one of Jacksonville’s finest produce, the bodacious beet.  Yes, bodacious.

With Cinco De Mayo coming up, enjoy these tacos with friends and maybe a marg or two.  You’ll get the best of two worlds, or at least the best of two regions of the U.S. (speaking from lots of moving – and eating – experience here, folks).

CinEnjoy!

Beet Tacos
(serves 4)
*ingredients and instructions above. 

To assemble:
Put the corn tortilla on a plate.  Spread some of the smashed black beans on the tortilla.  Top the beans with some roughly chopped beets.  Then Top the beets with the lettuce, cilantro, queso fresco, and a drizzle or two of the crema.  Squeeze the juice of a lime slice over the top, and you’ve got seriously one of the best tacos you’ll ever eat.

Enjoy!

An Aftertaste
If you like beets, check out these and these.  

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Happy 2015

27 Jan

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Did anyone else have a whirlwind of a holiday season? Even now, mostly through January, I’m just now getting to writing. After Thanksgiving, Christmas was just a hop, skip, and jump away. After Christmas, Rob and I traveled up North visiting Boston, Maine, and Connecticut. Two weeks later, we took a road trip to visit my sister and friends in New Orleans. Celebrating Thanksgiving, Christmas, and the overall holiday/New Year season with family and friends was more than wonderful, it was truly a blessing.

But so was all the amazing food.

For a quick run-down, starting from the week of Christmas at my mom’s house for hor’derves, ending with this week’s vegan inspired meals, here are our holiday dishes in Cliffs Notes: Foodie Volumes form.

NOTE: It’s ok to drool. No one will judge.

  • Dungeness crab cocktails and Mom’s dip (yep, my absolute fave straight from the waters of our former backyard)
  • Beef Wellington (Rob’s fave, and he only gets it once a year. Poor guy.)
  • Pork Loin Chili
  • Oysters from off the Massachusetts coast
  • Oysters from off the Maine coast
  • Oysters from 2 different river beds in Maine
  • Maine Lobster (in the best way: a simple roll in a local fisherman’s pub. Also had great coffee.)
  • New England Shrimp
  • Oxtail Tortellini (yes, I will be recreating this)
  • Scottish Salmon (Chinooks, you’re still No.1, but this beast of a fish takes a close second)
  • Lamb Shoulder Risotto
  • Lamb Leg
  • Lamb Rib (Lamb. Rib. OMG.)
  • Oh, and all those lambs were in one dish. Well, it probably was just one lamb…
  • Maine Finnan Haddock with Absinthe Cream (Absinthe cream, people!!)
  • Goat Meat Chili
  • Duck Confit Poutine. The real deal.
  • Fermented apple, cider beer. Kinda like kombucha, only better.
  • Truffled Venison
  • Wild Boar Pappardelle
  • Wedding Cake Latte (pumps of vanilla and almond syrups)
  • Jenn’s Bacon and Spinach Wrapped Chicken
  • Lemongrass Hot Wings
  • Etouffee French Fries
  • And finally…. Duck Sausage with Spicy Mustard and Cranberry Sauce (in hotdog form, mind you)

After finally taking yet another step into the social media world, I did document many of these on Instagram, #eatingacrossAmerica and #42potatoes. Needless to say, it’s been fun. And filling. But mostly fun.

So now it’s back to the real world; Rob is back flying and I am back teaching, and in four days I’ve given myself 7 paper cuts. One of which is in that little soft spot between my fingers (now, if that’s not cause for a choice word or two, I don’t know what is). However, reality doesn’t mean the food adventures have to stop. Oh no, my friends, it’s only just beginning.

I am taking a new approach to the new year. Like many resolutions, the oh-you-made-a-new-years-promise-to-eat-better-and-detox-but-after-three-days-of-quinoa-torture-you’ll-give-in-to-the-hidden-frozen-candy-bar resolutions obviously don’t work so well. I’ve learned not to make resolutions that will end up in failure, making me feel defeated and diving into plate(s) of nachos. So this year, there are no resolutions, just more fantastic eating.

We have an overabundance of beets from our farm, so I’ve been trying to be creative with them (plus, almost every restaurant we visited in New England had some sort of beet salad on the menu, so I’m inspired). Beets are an incredibly versatile veg, and after putting in the initial efforts to prepare them, having them ready to use in the fridge lends to infinite possibilities.

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To prepare roasted beets: cut off all the greens (if you have beets with their green tops – they are edible and delicious, by the way), then wash and dry the skin. Place the beets 3-4 at a time in a foil, drizzle with olive oil, and wrap the foil loosely around the beets making a little package. Pour in about ¼ c of water, and leave a little opening at the top for steam to vent. Place in a 400 degree oven for an hour to an hour and a half; until a paring knife slides easily in the beets. Remove, let cool, and peel the skin off using a paring knife, or just your fingers. NOTE: you will get beet-red stained hands, but it will fade with a few washes.

At this point, they beets are ready for whatever beety plan you have for them. I choose to lightly marinate them with rice wine vinegar, salt, lots of black pepper, and dill, and keep them in a glass jar for making salads, hashes, or pureeing with white beans and garlic for a delightful and healthy crostini topping. They are great for breakfast, on sandwiches for lunch, chopped up finely as a relish on tacos, and fantastic paired with sweet, fatty fish.

In other parts of the country, beets tend to be the start of the spring season. Here in Northern Florida, they are a staple at the moment. So, whether you are able to use them now, or have to wait until April, hopefully some inspiration has sparked for a healthy new year. Enjoy!

 

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Beet Red Hands

19 May

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I love this time of year. Spring is simply awesome. When I lived in California, I would market-hop from one small-town parking lot to another looking for the best that season had to offer. There, the asparagus was perfectly green, the butter lettuce was making a grand entrance, and sweet smell of strawberries was just starting to emerge.

The Oregon Coast was a bit different during the Spring. The sunshine was not yet warm, but worked hard to penetrate through the rainy clouds and bitter wind. Continue reading

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