Good morning from the edge of the Ozarks. I’m a new blogger, hoping to share and get recipes, gardening wisdom, ideas about the outdoors, and community for fellow locavores. For my first post, I want to keep it simple: how to love beets, even if you are President of the United States–or my husband.
A few days ago, I made a roasted beet and turnip melange that my husband said he’d eat again any day I served it up. What’s the key? Use your beets and turnips the same day you pick them, to preserve their sweetness.
Start by picking beets, turnips, and carrots. Scrub them well, and gently peel the turnip. If, like me, you were able to keep butternut squash from last fall, wash and peel that too. If you don’t have winter squash, substitute a sweet potato. You may use leeks for your savory ingredient, or at this time of year you can pay homage to my Georgia roots by using a Vidalia onion. Cut everything except the carrots into cubes, about 3/4 inch each. Toss all of your ingredients with good olive oil and sprinkle with salt and a few jerk spices. I had some maple sugar, so I sprinkled it on very lightly–just a few grains here and there. Put everything in a cast iron pan, arranging the carrots on top, and roast in a 400 degree oven for twenty to thirty minutes. Mmmmmmmmm.