Preparing for tomorrow’s food processor extravaganza I opted to roast my beets in advance. I don’t want to wait an hour or more to make hummus while I create roasted beets. •I again purchased some beets from my local market. I read somewhere you can even eat the greens. As interesting as that sounds, I’m trying to master this one step at a time. •I removed the stems and the characteristic root bottom, and commenced in peeling them. • I prepared a parchment lined baking sheet and preheated my oven to 425. Remember this is not a slow roast because I am not that patient. •Usually at this point (unless you wear gloves...I didn’t ) my hands should be a bright pinkish red. Don’t be alarmed I’ve never been the victim of long term hand staining. •Back to the beets... I sliced mine up about 1/4 inch thick and brushed them with olive oil. If you don’t have a brush just drizzle and toss them around until they’re adequately coated. A sprinkling of kosher salt and into the oven for 15-20ish minutes. •At this point I want the beets to be fork tender. I pulled them out to cool before popping them into the fridge for tomorrow. ...Sleep tight, tomorrow I’ll be making hummus around 3pm central . . #beets#cleaneating#fitness#fit#superfood#roastedbeets#quickroast#healthyfood
Apologies for the vacation break, but I’m back with an Italian vegetable called Agretti, it looks like grass but it’s delicious: roasted with only some olive oil, garlic and salt. It’s absolutely delicious.