One of the things that I'm loving about our crop share this summer is that I get to make vegetables that Zach doesn't like without feeling guilty about it.
Take beets, for example. Zach hates beets. He thinks they taste like the earth (um, yes, they do, but in a great way). So, I never made them much before even though I loved them. I just felt like a jerk serving them for dinner when I knew he hated them.
But because we get beets fresh from the farm and I have no control over getting them, I'm loving it.
So I made sure I got the most out of the latest bunch of beets. I went through my cookbooks, my Pinterest boards, my mental list of beet recipes and landed on this Martha Stewart one: Roasted Beets with Mint Yogurt Sauce. It's a perfect summer veggie recipe. The vegetables are roasted and adorned with a light, healthy, super flavorful sauce. It feels kind of special, but it's so easy. And so healthy.
I never had much luck roasting beets before. I mean, they turned out fine, but they were never stellar. They always seemed to get dry and chewy on the edges. The method MS outlines worked perfectly. The beets got roasted in a baking dish in the oven with foil covering them. And then after they cooled a bit, I easily wiped the skins off with a paper towel and cut them in big chunks, leaving tender, beautiful jewel-like pieces.
And then the yogurt sauce: yogurt, lemon juice, cumin, and mint. Four of my favorite ingredients.
For a while, I was actually hopeful that Zach would actually like them. But no.
And Lola? Another no. But hers got rinsed off and blended into her smoothie the next day. So, ha.
And hey, there were more for me. So there was that.
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