Month: October 2020

Starring homemade pickled jalapeños and radishes.

And she lived happily ever after.

No fancy recipe here, just my favorite method for making beets. For years, I only boiled, then slipped their skins off under cold running water. What a fool I’ve been! Roasting in parchment paper makes the skins so sweet they’re edible. Bonus nutrition points. Leave the “tails” on, too, and they’ll crisp up like a chip.

Preheat oven to 400 degrees. Rub eat beet with a bit of olive oil and place on one half of a large sheet of parchment paper. Sprinkle with salt and pepper. Add 3 tablespoons of water (for 6 beets) and roll and crimp the edges of the paper to form a pocket. Make sure no liquid can escape. Roast for 45-90 mins depending on the size and quantity of beets. (6 large will take 90mins. 3 small at 40min.)

The salty/sweet skins on these bad boys were so good, not all made it to their intended destination – beet tacos on the menu later this week!

Finding a recipe that’s clean, quick, easy, nourishing, hearty and can be made in one bowl and one pan is pretty miraculous. It also just so happens that I always seem to have these ingredients on hand. And when it’s this delicious, it becomes a weekly menu rotation.

I’ve enjoyed this healthy take on an Indian samosa for breakfast, lunch and dinner.