I normally have beets left at the end of the summer that I store in my refrigerator and use through the fall. For our annual New Years Day brunch this year I actually roasted beets from my garden that were grown the previous summer. I've never had beets for that long. This year will be different. I've been harvesting and roasting beets almost every other day and my supply is dwindling. At our house, beets are always combined with blue cheese (my favorite being Maytag Blue) and toasted, candied walnuts. With or without baby greens, the beets are lightly coated with a vinaigrette of balsamic, my best extra-virgin olive and seasoned with coarse salt and freshly ground pepper. I like to roast my beets, that have been drizzled with olive oil and sprinkled with kosher salt, wrapped in foil and baked at 375 degrees for approximately 40 minutes. The time all depends on the size of the beets. When tender and easily pierced with a sharp knife, they're done. Plain, toasted walnuts taste just fine, but candied are my favorite.
8/28/2008 01:30:58 am
Enjoyed the candied walnuts recipe! I had forgotten that my Oma Helene Kraus used to make them as a special treat at Christmas time. All our families enjoyed them as a sweet... but adapting them into a recipe was great! Loved the ham, melon and cheese recipe! Reminded my family of our trip to Italy as we enjoyed the ham at the local farmers meat market at his farm. He had a whole room filled with the procuiito ham and he thinly sliced air tight packages for us to take back home to our Opas! Opa Harold, the 80 year old butcher loved the treat. It is very similiar to the old fashioned Westphalian ham that they cured at the meat shop in Amana. I love how the things that our forefathers enjoyed for years are now the cherished tastes of today!
8/29/2008 02:37:46 pm
I am thinking I can just throw all my cookbooks out and just get all my recipes here...sounds amazing.
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