One of our favorite summer dishes (and hopefully winter dishes, if our winter beets do well this year) is “Butter Beets.” We call it this because we usually made it with butter, but this week we were too pressed for time and made it differently, which we will describe for your consideration.
Harvesting supper!
Typically we peel the beets with a peeler, like peeling a potato or carrot. This will seem odd to people who have only ever canned or frozen beets, and are used to boiling them and slipping the skins. I assure you they peel easily and readily. We then slice them thin, about 1/8 inch or so.
At this point we usually fry them in butter on one side, and then flip them over and fry them on the other side, but this requires some close attention to keep them from burning or getting limp (no one likes a limp beet). We had a lot going on so this time we tossed them in butter, salt and a couple TBS of olive oil until well coated, arranged them on a cookie sheet, and roasted them in the oven at 425 for about 20 minutes.
We took them out when they started getting caramelized on the edges, but were still crisp.
They were just a little overdone, and became a bit limp when they cooled. The solution, of course, is to eat them faster.
Broccoli, beets, pork chop, all grown on the farm. The only part of this meal we didn’t make was the risotto.
One of the few meals we have made in a while that all the kids willingly ate.
Little Farm in the Big City 