13.1.12

ROASTED BEETS

Roasting beets at high temperatures locks in the flavour and brings the sugars to the surface. Roasted beets make a nice side dish, but once the beets cool to room temperature, toss the smaller pieces into a salad. They are delicious either way.

ROASTED BEETS
small beets, 2 per person
salt* and pepper, to taste
1-2 Tbsp olive oil

• Let beets warm up to room temperature first. [Refrigerated beets will steam and not roast.]
• Preheat the oven to 450F and turn on the fan.
• Peel the beets and chop them into 1/2-inch thick disks.
• Place in a mixing bowl and season with salt and pepper.
• Add 1-2 Tbsp olive oil to the bowl and toss.
• Line a heavy baking pan with parchment paper.
• Spray the parchment with cooking spray.
• Arrange the beets on the prepared pan, placing the larger disks close to the edge of the pan and the smaller ones in the middle. [It will be hotter near the edge of the pan.]
• Place the pan of beets in the preheated oven and roast for approximately 15 to 20 minutes.
• When beets are done and nicely crystallized, remove pan from the oven.
• Try to slide the beets with a spatula. If a beet is stuck to the pan, scrape it off immediately, do not let them cool stuck to the pan.

It has become very fashionable to sprinkle sea salt over food, because it’s “natural”, but then so is poison. And like sheep, people follow the trend. 

WORDS OF CAUTION ABOUT SEA SALT:

“With sea salt, we're not giving them sodium; we are giving them minerals, necessary minerals. Table salt is very dangerous. It's high in sodium.” Breakthrough: Eight Steps to Wellness

And sea salt is not sodium? Come now, sea salt is 75% sodium chloride! Salt is an example of a dissolved contaminant in water. This is basic science. However it’s not the sodium content that is  dangerous in sea salt! It’s all the mercury, the various heavy metals that are dumped into our oceans with alarming rate. And let me tell you, NOBODY tests or regulates what they sell you in the store if they tell you otherwise they are lying.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy

Translate

me

My photo
It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!