tag:blogger.com,1999:blog-3779125224741156815.post7445405192785622656..comments2010-08-10T10:21:38.210-07:00Comments on Churchview Farm: week sevenChurchview Farmhttp://www.blogger.com/profile/06363839553111799710noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3779125224741156815.post-13204734214865572122009-07-20T16:39:07.349-07:002009-07-20T16:39:07.349-07:00My first roated beets turned out well (see below f...My first roated beets turned out well (see below for how I prepared them). I'm new to the beet world. Roasted, they taste like a cross between potato and cauliflower (or is that just me?). I'm thoroughly enjoying trying out these "new" foods. Growing up, my parents' idea of nutrition was veggies from a can, SPAM, and all the junk food you could stuff into the kitchen cabinets--imagine my suprise to find that unadulterated food from the ground can be just as colorful as foods filled with dyes and preservatives! ;)<br /><br />Cube beets, yam/sweet potato, and onion, toss with olive oil, salt, and pepper. Roast until tender (my oven: 375 for about 35 minutes). I added some cut-up chicken cooked in a pan with lemon juice and pepper (very tender!). Top with grated parmesan cheese. Enjoy!<br /><br />Here is a no-cook beet recipe I found, but it has not been tested:<br /><br />Shaved Beets with Orange<br /> <br />In a large bowl, whisk together 1 tsp. finely grated orange zest, 2 tbsp. fresh orange juice, 2 tsp. white wine vinegar, 1 tbsp. extra virgin olive oil, and 1/2 tsp. sugar; season with coarse salt and ground pepper. Add 1 pound beets, very thinly sliced on a mandoline or with a vegetable peeler, and toss. Serves 4.Rachel K.https://www.blogger.com/profile/13236059784296413217noreply@blogger.com