Working our way through the waning farm veggies, and I'm happy to have a reason to cook my favourite beet recipe, from Eat, Shrink and Be Merry:
These Beets Were Made for Walkin' (Roasted Beets & Shallots with Balsamic Vinegar)
6 medium-sized whole fresh beets, about 1 1/2 lbs/680 g
12 small to medium-sized shallots, peeled (I used onions, since that what I had, and cooked them a bit longer)
1 tbsp olive oil
2 tsp minced fresh thyme (or 1/2 tsp dried, whatever's handy)
1 tsp balsamic vinegar (or more, to taste)
salt and freshly ground black pepper to taste
Preheat oven to 425°F. Wrap beets individually in foil. Place on middle oven rack and roast for about 1 hour, until beets are tender (you can pierce them with a fork), but not soft. Exact roasting time will depend on the size of the beets.
While beets are roasting, prepare shallots. Place peeled shallots in an 8 x 8-inch baking pan. Add olive oil and thyme and toss to coat. Set aside.
When beets are finished roasting, remove from oven and place pan of shallots in oven. Unwrap beets and let cook while shallots are roasting. Roast shallots for 15 minutes, stirring once, halfway through cooking time.
When beets are cool enough to handle, peel them. If you cut off the stem end, the skin should come off very easily. Slice each beet into six wedges. Place in serving bowl. Add hot shallots and any olive oil and thyme you can scrape from the pan (using a rubber spatula helps). Sprinkle with balsamic vinegar, salt and pepper and toss lightly. Serve hot.
Makes 6 servings.
To accompany, a re-try from last year, from October 2010's Chatelaine: Sweet & Spicy Squash. I don't know that I'll ever love love squash, but this was pretty tasty, and when you're trying to work your way through a lot of squash, as I am, this is not a bad way to go.
In total, the meal consisted of the beets, squash, boiled carrots, fried green tomatoes and fried mushrooms (this last being the only item not from the farm - not bad for a local + vegetarian meal!).
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