Wednesday, September 30, 2009

Roasted Beet Salad with Baby Arugula



It has been 70 degrees the last two days. 70 degrees!! I think we have had about 5 cloudy days in the last 5 months, and heat, heat, dry hot heat. I am very excited, happy and giddy fall is finally here. I am not cut out of the fabric for heat. I say this having grown up in Florida. For ten years, I never got used to the heat. I complained for ten years about the humid, hot, seasonless weather. In case you don't know me very well, I take ANY opportunity to make fun of Florida. I never ever miss a chance to. It is just how I am. In fact, those close to me know I have a nickname for Florida..The Armpit State. And, because I put in my time, my tender growing years there, I have full rights to make fun of the state as I wish. In fact one of the only good things to come out of that state was the show Miami Vice. Enough said.
So, as I relish in the cooler temperatures, a wonderful thing happens in my kitchen. The oven gets turned on. Our local organic farm stand (that I love beyond measure and hope stays there year round) had beets today. Beets roasted in the oven are a most wonderful thing. In fact, if your children hate beets (and maybe you too?) if you roast them, they may change their mind. Mine did. The sugars burst out and they become tender. I roast beets, let them cool, then slice them up for salads. Extra goes in the fridge.

Here is how you oven roast beets
1. wash any dirt off and trim off green tops if possible
2. put in an oven safe dish like a pie pan or brownie pan
3. couple of glugs of olive oil
4. use your fingers to make sure they are all coated with olive oil
5. cover with tin foil
6. bake for one hour at 375 degrees
Take out of oven pierce with knife for doneness. Like you would a baked potato. Let cool. Then, rub the outside skins off with your fingers and trim the tops and bottoms. Sprinkle with salt and you are ready to use them!

Tonight's Salad

1 roasted beet thinly sliced
1 handful baby arugula tossed in a bit of olive oil and a small sprinkle of lemon juice
1 tbls. white corn sauteed for 2 minutes in a bit of butter and salt
sprinkle of Purple Haze Chevre (lavender scented)
fresh pepper

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