Roasted Beets

Not only are beets a sweet treat but they also provide multiple health benefits and make a great addition to your well-balanced diet. Did you know that beets lower blood pressure, aid weight loss and work as an energy and brain booster? So why not fill your plate with these sweet little health boosters.

We’re sharing our roasting recipe as this is our favorite way to prepare both red and golden beets.


When you are shopping for your beets at your local farmers market or produce store, look for beets that still have their leafy greens. The greens are a great indicator of freshness. Vibrant and crisp stems without any rot is a sign of a fresh beet. Avoid wilted stems with any signs of rot. When the greens are cut from the beet root prior to your purchase, the beets will actually bleed moisture resulting in loss of flavor and poor texture. So avoid buying beets without stems.

It’s best to take advantage of beets during the seasons which cool weather prevails, such as spring and fall.

Preparing the beets:

Twist off or cut the greens from the beet near the base. If the greens are young and fresh reserve for another recipe such as wilting or sautéing. We give ours to our tortoise, who enjoys this tasty treat!

Preheat oven to 350. Rinse beets to remove any dirt. Peel and rough chop an onion or shallots. Smash and discard the skin of the garlic. Thin slice the orange. Toss all ingredients except water into a large bowl with beets. Toss to coat and then lay into baking dish.  Add water.  

Make sure there aren’t any stems or roots sticking out over the edge of the pan. Cover tightly with plastic wrap making sure you get a tight seal. Then cover with aluminum foil. What actually cooks the beets is the steam caught within the pan. This is why you want to get a good tight seal so that the steam doesn’t escape.

For beets 1-2 inches bake 30-45 minutes and for beets 2-3 inches bake for an hour.

After the beets have baked, be very careful opening the corner as the steam escapes. Let cool for about 20 minutes. It’s easiest to peel when warm. Use a paper towel to rub the skin and remove.  Set beets aside to cool and enjoy!

Add to a salad, serve sliced, add to pasta or side dish…the options are limitless.


Ingredients:

  • 2 lbs beets (tops removed,washed)
  • 2 shallots or 1 small onion
  • 3 cloves of garlic
  • Few sprigs of fresh thyme
  • 1 small orange or tangerine
  • 1/4 c vinegar if your choice i.e. white, red, apple, honey (avoid dark vinegar)
  • 1/4 c EVOO (extra virgin olive oil)
  • Liberal amounts of S&P to taste
  • 1/2 c water

Cheers and enjoy!

~Melissa & Greg

Pozole Rojo 

Pozole means “hominy” and is a traditional soup found in most parts of Mexico. It is frequently served as a celebratory dish during events such as weddings, quinceneras, birthdays and New Year’s celebrations.

Although we didn’t have any special celebration,  Pozole is one of Greg’s go-to’s when we visit a Mexican restaurant so we decided we wanted to make this dish at home and lighten in up compared to the greasier alternative you might find out and about.

We may be biased, but our pozole recipe is a tasty, hearty and healthy soup and could be better than most you can find in the authentic Mexican restaurants. Yes, my hubby is a Chef and we like to experiment with different dishes from around the world!

You can make pozole with pork or chicken. Tonight we had some chicken thighs that we needed to use, so that is what we went with.

To start, cut chicken thighs into 1/2 inch cube pieces. Take chicken, salt, cumin, chili powder, garlic powder, vegetable oil and toss in a bowl. Mix all together and let it marinate for at least 30 min up to overnight.

Heat a sauce pot on med-high heat, brown chicken evenly and remove. Leave all residual oil and then add the yellow onions and diced jalapenos.  Sweat for 10 min or until the onions are soft and transparent. While the yellow onions are sweating, take the bunch of green onions and slice from the the top using about 2 inches of the onion from the top, reserve these slices for garnishing. Chop the white part of the green onion (bottom) and reserve for later.


Take the center green part of the onion that is left and add it whole to a food possessor  or blender. Add in the seated yellow onion and diced jalapenos, chipolte chilies, diced tomatoes and cilantro stems. Blend until smooth.

In the same saucepan sweat the white part of the green onions(bottom), garlic and chicken until garlic is fragrant. Then add the food possessor mix and chicken stock and simmer for 15 min or until chicken thighs are tender.

If the hominy you are using is precooked, add with chicken thighs and simmer in broth along with the rest of the ingredients. If the hominy is uncooked, simmer for 4 hours in in a pan covered with water and keep the lid on the pan. Then add to broth and chicken mixture.

  

Once simmered, let the pozole rest until ready to serve. Serve with garnishes and tortillas. Enjoy, and feel free to share your comments or pics!

Ingredients:

6 chicken thighs- we used boneless, skinless
2 tbs chili powder
2 tsp garlic powder
1/2 tsp ground cumin
1 tbs vegetable oil
1/2 tsp salt
4 cloves of garlic – smashed, minced
1/2 large yellow onion
2 jalapenos, seeded and diced
1 bunch of green onions
3 chipotle peppers (found in a can in the Mexican isle)
1 (12oz) can of diced tomatoes
Chicken stock
1 tbs minced cilantro stems
2 cups of hominy

Garnish:

Sliced green cabbage
Avocado
Green onion
Sliced lime wedges
Sliced radishes
Cilantro
four tortillas