Caramelized Beets

Caramelized Beets

I know that beets continue to be a contriversal subject, you are probably in the LOVE IT or in the LEAVE IT school of thought. If you are of the LEAVE IT mindset, not matter how much I try to convince you otherwise, you aren’t going to want to try these delicious red gems of flavor.

Here in our house we have what is called a “try-it” bite. We must try all the food, at least a bite, even if we think we don’t like it. Did you know that it can take up to a dozen “trys” of a new food before we actually grow to like it!? For us parents, that can be a bit of a challenge as we continue to make our kids try foods, but around here it isn’t too much of a struggle since Sister Chef knows if she doesn’t like it, she doesn’t need to eat it all (NO, we do not make her special meals – but we do always make sure that we know at least a large portion of dinner she will like, and if all else fails as she has really tried, I always can cut up some fruit or veggies for her, but since we always encourage try-it bites, her love of variety of flavors is more diverse than many adults that I know!) So back to TRY-IT bites …Mr. Chef is of the “leave it” school of thought when it comes to beets. Every time  I make them, he tries them (and then still chooses something else usually) – but I am not giving up. I gobbled these up (hot, warm & room temperature) along with my  parents, and Sister Chef even asked for a few more when I put them on her plate!

SO… in the words of Dr. Suess – I say “You do not like them. So you say. Try them, try them, and you may! Try them, and you may I say.”

 

Caramelized Beets
Author: Rachel (teacher-chef)
Prep time:
Cook time:
Total time:
Ingredients
  • 1 bunch of beets
  • 2 cloves garlic
  • 1/2 Tbs Olive Oil
  • 1/2 Tbs Butter
  • Salt & Pepper to taste
Instructions
  1. Wash your beets & cut off the tops and very ends of roots, place in a pot of water and bring to a boil for about 20 minutes. Ice them down & rub your skins right off
  2. Slice beets into wedges (quarter of eighth them, depending on size)
  3. Heat butter & olive oil together in a small pan over medium heat & toss in beets to coat. Allow to cook for a few and then throw in your garlic. Mix everything again to coat and lightly season.
  4. Continue to sautee everything, for about 10 minutes, mixing every few minutes to get all sides caramelized and keep an eye on the progress.
  5. When done to your liking, plate up and top with just a pinch of coarse salt.

 

5 Years Ago – HOW TO KEEP YOUR STRAWBERRIES FRESH! Keeping Strawberries fresh when you pick them is always tricky – you want them delicious and to last – so this quick soak does the trick (seriously, if I ever don’t do this – I end up wondering why my berries turn bad so quickly – this trick allows them to stay fresher, longer!)

 

 

And I leave you with this, Today’s Question of the Day… Where do you stand on new flavors?