I used to HATE beets. By hate, I mean I never tried them but still claimed that they taste horrible. Last year, I finally decided to give beets a chance. My first beet experiment was a roasted risotto that completely changed my opinion of the little purple root vegetable. Since then, I have eaten beets in a variety of preparations, including raw.
These oven roasted chips are a quick and easy way to enjoy beets.
Oven Roasted Beet Chips Recipe
4 medium beets
1 tbsp salt
seasoning of your choice, I used Essence of Emeril (optional)
Preheat oven to 450.
Scrub beets with a potato brush and remove the tops and roots (you don’t need to scrub them).
Cut beets in 1/4″ slices (see note)
Line a baking sheet with parchment paper. Using an oil mister or a pastry brush, coat parchment with olive oil.
Place beet slices on baking sheet and coat with olive oil.
Bake for approximately 25 minutes, flipping after 15 minutes. (see note)
Remove from oven and immediately sprinkle salt and seasoning.
Note: I prefer these chips to be crisp on the outside and soft on the inside. If you like them crunchier, you can slice the beets thinner and/or bake a little longer.
A few years ago, a friend told us about Community Supported Agriculture (CSA). Basically, a CSA is a farm or cooperative of farms that will deliver a share of their produce every week to their members. It’s like having the farmer’s market delivered to you! We agreed that we should do some research and join a CSA.
After spending some time at Local Harvest’s website, we determined that we decided to try Eating with the Seasons. We chose Eating with the Seasons for several reasons. They have a delivery location close to my work, all of their produce is organically grown, and unlike many other CSAs, they let you pick the items in your share every week. Another great feature of Eating with the seasons is they sell locally produced specialty foods.
I thought it would be a great idea to feature the produce I receive every week from the CSA. I will call the features “What’s in the Bag?”. I really like to encourage others to consider joining a CSA and I think showing off the produce is a great way to do that.
What’s in the Bag?:
Summer squash medley
Balsamic vinegar: This is seriously the best balsamic I ever tasted. It comes from Oils of Paicines and has been sold out for months. This was the first week they had it back in stock so I ordered two bottles.
This is the recipe that I use as a base for many different ice cream flavors. It’s simple and delicious.
Coconut Milk Ice Cream Recipe
2 15 oz cans coconut milk (you can use regular or light, I use one of each)
2 tbsp arrowroot powder or cornstarch
2/3 cup light agave nectar
3 tsp vanilla bean paste (vanilla extract will also work)
dash of cinnamon
pinch of salt
Use a small amount of coconut milk to dissolve arrowroot powder. Add the mixture and all remaining ingredients to a medium sized saucepan and simmer over low heat until it thickens. Pour the custard into a glass bowl and refrigerate until chilled, preferably overnight.
A thin layer of “skin” will form when the custard chills, this can be skimmed off with a spoon. Another trick is to place plastic wrap on the surface of the custard before it cools, but I prefer not to use plastic wrap, especially when it will be in direct contact with hot food.
Freeze the custard according to manufacturers instructions for you particular ice cream maker. The ice cream will be too soft and runny to serve immediately so it should be placed in an airtight container and stored in the freezer for at least a couple hours first.