Easy Roasted Red Beets and Other Ideas

 Roasted beets with carrots and onions

Roasted beets with carrots and onions

Editorial note: We will endeavor to refrain from using all of our favorite "beets" puns in this article.  This will take a concerted effort.

Think you don't like beets?  Don't give up on them just yet.  Maybe you just haven't found your favorite way to prepare them.  These antioxidant-rich beauties are too loaded with nutrients to not learn to love.

Beets can be especially delicious when roasted in the oven.  You can roast them whole and wrapped in foil, or dice them into small pieces.  Beets pair well with herbs like thyme and rosemary, and, if you're a garlic lover, throw in some garlic for a rich flavor.  They also pair beautifully with other root vegetables like carrots.

While there is some flexibility on the temperature at which to cook your beets (Farmer Josh likes to roast his at 450 or 475) and how to flavor them, here's an easy recipe you can start with and adjust to suit your palate:

WHAT YOU'LL NEED:

  • 10-12 beets (fewer if they're large)
  • 3 tablespoons of quality olive oil or coconut oil
  • Baking sheet with parchment paper
  • Salt (I recommend Celtic or pink Himalayan) to taste
  • 1 1/2 teaspoons of fresh thyme and/or rosemary

WHAT TO DO:

  • Preheat oven to 400
  • Cut beets into half-inch pieces
  • Toss in  oil and place on baking sheet
  • Add salt to taste
  • Sprinkle with herbs
  • Bake for 35-40 minutes or until beets are tender, turning at least once

OTHER FAVORITE WAYS TO PREPARE BEETS:

GET GRILLIN' 

Cooking out? Another delicious way to cook beets is to throw them on the grill.  Farmer Josh likes to grill them until tender, then remove the skins and toss with grass-fed butter or coconut oil and season to taste.  We highly recommend trying this at your next cook-out!

AMAZING BEET SALAD

There's a beet salad on the menu at Taverna in Dallas that is to die for!  Figuratively, of course.  This appetizer is outfitted with roasted beets, goat cheese, spinach, mâche and a honey champagne dressing.  We're getting hungry just thinking about it.

Disclaimer: If you try this at home and it turns out to be amazing, we will expect an invitation to your next dinner party.

ROOT PARTY

Beets are root vegetables which inherently pair exceptionally well with other root vegetables for a delicious root veggies party.  Try mixing cooked beats with carrots or sweet potatoes for a nutritious medley.

TOSS THEM ON A PIZZA

Slice those babies thin and throw them aboard the pizza train!  We suggest topping with goat cheese or feta.

BEETS AND...CHOCOLATE?!

Ya heard right.  You can peruse the internet and find a multitude of unique ways to work beets into chocolaty dessert recipes, especially chocolate cakes.  So, if you love chocolate and want a unique way to work beets into your diet,  have fun scavenging the world wide web for beets and chocolate recipes. [Insert Debbie Downer reminder that it's probably best not to have too many sugary treats in your diet.]

DON'T FORGET THE TOPS

If you're not eating beet tops, you should be.  The big green leaves atop the root are edible and delicious in a salad medley.

However you decide to lay down those funky beets, just make sure you find a way to enjoy these culinary delicacies, because eating something with this much nutritional value really beets missing out on the health benefits. 

At least we made it to the end before slipping in the puns...

Easy Roasted Radishes

french breakfast radishes.jpg

by Josh Casey, Farmer and Executive Director

You may have received 2 varieties early in the home delivery season, French Breakfast (reddish pink, long and slender) and hailstone which are white and very easy to identify. Spring storms anyone? Please no REAL hailstones for the garden.

So most people think of radishes as an accent to a salad, eaten raw, and they are very delicious this way, grated, diced, chopper, sliced, whatever your preference.

But if you want something a bit different, chop them into bite size pieces, toss in a little coconut oil, set your oven to 450 degrees and roast those guys.

Watch your radishes as all ovens are a bit different. We cook them about 20-25 minutes.

Once they are done, enjoy!

Roasted radishes pair well with red meat and lose their “bite” and turn sort of buttery and creamy.

Sautéed Leafy Greens

 Photo courtesy: Jessica Jackson, home delivery partner

Photo courtesy: Jessica Jackson, home delivery partner

Recipe by Josh Casey, Hug-A-Root Executive Director and Farmer

Early in the home delivery season (late springtime) our partners receive baskets filled with a variety of leafy greens.  These vitamin-rich super foods can be delicious if you know how to prepare them.  

The slide show below identifies some of the greens you might find in our delivery baskets.

Nampa cabbage, kale, collards and pak choi can easily be sautéed as a simple and quick way to explore the delicious nature of these very nutritious foods.

Hug-A-Root recommends 3 different dietary fats for this, and those are grass-fed butter, coconut oil, and olive oil. This is all we use in the Casey Kitchen.

First of all, please don’t discard the stems, or veins of your produce.  So much nutrition there. I refuse to lose this part of the plant we worked so hard to grow, and my doctor, Ken Patterson, and my training buddy, Cody Brotherton, say they're good for me and I need to eat them. Darn those guys. They always have great advice I really don’t want to hear.

Here is my favorite recipe for these greens mentioned above, often all chopped and mixed together.

WHAT YOU'LL NEED:

  • 10 cups chopped greens (sounds like a ton, but they cook down substantially)
    • Note about stems and veins: If you're like me and do not love the coarse texture of this part of the leaf, separate the stems and veins and chop them like the onion.  
  • 2 or 3 tablespoons of your favorite oil. If using olive oil, be careful not to get it too hot.
  • 1 large onion, chopped. I prefer purple, but white works well, too.
  • Chopped garlic to taste. For the Caseys, it's vampire repulsion level! 😉

WHAT TO DO:

  • Heat the oil and sauté the onion, stems and veins for a few minutes.
  • Add the garlic and sauté until golden in color.
  • In go the greens. Add a little water or chicken broth, and cook until they are your desired texture.
  • Season with high quality salt and pepper to taste.

Now you have a delicious and nutritious dish! You can toss it with meatballs, steak bits, chopped chicken or any other meat in you wish, or keep it vegetarian and add other veggies if you'd like, as seen in the photo at the top of this page.  

A QUICKER WAY TO EAT YOUR LEAFY GREENS:

I also cut the kale, collards and assorted other greens into thin strips and add to my salad bowl greens, the delicious lettuce our home delivery partners get, for a salad with multidimensional texture.

The more of this stuff you get in your diet uncooked, the better you will feel.