Tuesday, December 22, 2015

Beets > Cookies

Every other food blogger in the universe is sharing cookies for the holidays, and I am over here with some beets.

They are really good beets.

They are beets inspired by The Bachelor Farmer in Minneapolis. (Recommend!)

Those beets are described as Sweet and Sour, and are so very wonderfully so. Mine lean toward more of a balsamic marinated. Both are served on a luscious puddle of creme fraiche and herbs.

Given the life or death choice between these beets and a cookie, I am pretty sure that I would go with these beets.

I served them as a side for Thanksgiving, and I plan to include them in at least one Christmas menu, as well.

They are that good.


Beets > Cookies.

6 medium beets
olive oil
salt and pepper

1/4 cup balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon red wine vinegar (optional)

1 (8 oz) tub creme fraiche
2 tablespoons chopped fresh parsley, tarragon, or chervil

Peel beets and cut into bite-sized pieces. Toss with olive oil, salt and pepper. Roast in a covered baking dish at 375F until tender, approximately 1 hour.

Combine dressing ingredients. Toss with roasted beats. Allow to marinate while cooling to room temperature, stirring occassionally.

To serve, stir together creme fraiche and chopped herbs. Spread in a "puddle" on a plate or small platter. Arrange drained beets over cream. (Serves 4 to 6)

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