by Expat Chef
Finally. The Beet War has been won. I made my decisive victory in a moment of recipe inspiration while planting the herbs from last weekend’s trip to the Farmers’ Market. The following Roasted Beets with Mixed Herbs and Shallot dish that I dreamed up has converted my spouse from Beet Phobe to Beet Fan. He ate more in a single sitting than had in his previous lifetime.
“Oh, great,” he says, “now that I like them, they are nearly out of season.”
True. What is it with humans that we only appreciate something fully when we can’t have it? But, this is not such a bad thing. It is the waiting that makes the heart grow fonder. That particular fruit or veggieˆs long-awaited arrival the next spring in its peak of ripeness is something akin to a little Christmas morning for the taste buds.
It makes the weekly trips to the market an adventure. Are the berries here yet? It’s been a year since I have made Blackberry and Rosemary crumble … How about the purple heirloom lettuce? No, not yet. That first melon crop, that is the sweetest, the most fragrant, and not to be repeated for a year’s time? Maybe next week. Wait, are those blueberries? YES! And sweet, and juicy. And so it goes.
It amazes me that nature’s seasonal bounty so matches our food cravings for the moment. Summer’s fresh fruits and salads are light for hot weather, and as it turns cooler, the savory pumpkin and squash dishes take over. Roasted root vegetables, winter wheat — perfect ingredients for a hearty winter soup and crusty loaf of bread.
Eating local teaches us to live in the moment. You mustn’t plan a menu before you go. Just go. Let nature take its course.
Roasted Beets with Mixed Herbs and Shallot
Preheat oven to 400 F
Three bunches beets, golden and red (about 12 medium-sized beets), peeled and 3/4 inch dice
Five large shallots, peeled and quartered
2 tbs. Good olive oil
1 tbs. Balsamic vinegar
1/4 cup fresh thyme and rosemary leaves
Sea salt and cracked black pepper to taste
Goat cheese, 4 oz.
Mix all in roasting pan, except cheese. Roast for 1 hour at 400 degrees F. Serve warm with goat cheese crumbles on top.
Recipe © B. Bader 2006
You can find the Expat Chef in her kitchen.
