I'm snacking on roasted, sliced beets as we speak, and... there's nothing better. Nothing to them, either.
I did peel them while they were raw this time (I had one bunch of red beets, one bunch golden). Then I sliced them (you can grate), and spread the pieces on an un-oiled cookie sheet, spritzed a nice olive oil on top, and tossed sea salt around like fairy dust. After the beet slices had baked in a 350 degree oven for 30 minutes or so, they got brown at the edges, and a little leathery. If you've sliced them thinner, they get crisp. They're so delicious. You can roast any root vegetable like this, and the most wonderful smell will fill your winter kitchen. I roasted rutabagas for my elderly dad over the weekend while visiting him in South Carolina. Big hit.
Here's Amy Topel's excellent guide to beets and roasted beet recipes in The Green Guide. Here's a highly nutritious recipe for a roasted beet, beet green, and orange salad from Epicurious.com.
Totally Healthy Roasted Beets
Wednesday January 17, 2007
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About Chattering Mind
The last update to the Chattering Mind blog was in July 2007.
Chattering Mind is a blog on motherhood, aging, health and healing, yoga, whole foods, spiritual music, meditation, as well as the struggle to manage time and clutter.
Read more about writer Amy Cunningham.
We've found that homemade veggie chips are a great alternative to processed snack foods. We like winter squash and other root vegetables, sliced paper thin and roasted with just a spritz of oil, salt or spices and herbs. They keep well, but only if you can keep from eating them long enough to store! Thx, CM.