I can't help myself. When I go to the shuk and see multicolor beets I buy them. I never know exactly how I will prepare them but eating these little gems has fast become a staple side dish.
Many people do not like to prepare raw beets since they are messy to peel and you end up with stained palms. But I actually enjoy it. It's like unwrapping a present - never really know what color is on the inside. And of course, the taste is small miracle - sweet, satisfying and full of iron.
Today I had some anise bulbs (fennel has 4-5 stalks and anise has 7-8). Less "meat" than fennel but more aromatic. I have never made beets and anise but today seemed like the right time.
BT's Roasted Beets Yet Another Way
Ingredients:
12 small fresh beets (~1 pound / 450 grams)
1 anise bulb
1 clove garlic
1 whole red chili
1 finger joint ginger - halved
1/4 teaspoon ground cumin
1/4 teaspoon thyme
1/4 teaspoon kosher salt
2 tablespoon fruity olive oil
2 tablespoons honey
ground pepper
Directions:
Preheat oven to 375 F. (190 C.)
Peel beets and quarter
Toss beets in 1 tablespoon olive oil and add to baking dish
Place garlic clove, chili and ginger in dish with beets
Cut anise into quarters and place on one side of the baking dish
Mix remaining oil, salt, pepper, cumin, thyme and honey
Pour over vegetables
Roast in oven for 45-50 minutes or until vegetables are still tender but still firm
Discard chili, ginger and garlic
Serve
Enjoy! !בתיאבון
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