The 4th is a time to celebrate our families and communities, to embrace what is good about our lives and to celebrate our hope for the future. We will join friends for a BBQ and a drone-light show. Definitely no fireworks in Pacific Palisades where we suffered so bitterly in the January 7th blaze that took so many of our homes.
That was then, July 4th is now. We are moving forward and rebuilding what was good in our lives. Our contribution will be chicken wings, potato salad and easy-to-make beets.
I prefer very large beets that are sweeter than the small ones preferred in restaurants. If you find beets with their greens on, definitely cut off the leaves and stems and sauté them in olive oil with onions and seasoned with sea salt and black pepper. Sautéed beet greens are delicious as a side dish to go with BBQ steaks and chicken and also tossed with pasta.
ROASTED BEETS
Serves 4
Time to prep: 1 minute
Time to cook: 60-90 minutes (depending on the size of the beets and your oven)
Time to prepare: 5 minutes
Ingredients
1 large beet or 2 medium sized beets, washed, stems and leaves removed and sautéed as described above
Olive oil, to taste
Sea salt and black pepper, to taste
Directions
Preheat oven to 500 F.
Place beet or beets on a wire rack on a cookie sheet or piece of aluminum foil.
Place in oven and roast until a pairing knife passes easily into the beet
Cool and use a pairing knife to remove the blacked skin and ends.
Serve sliced, julienned or diced as a salad seasoned with olive oil, sea salt and black pepper.
Options
Add crumbled feta cheese and toss to mix well.
Add diced roasted beets to green salad with tomatoes, celery leaves, arugula and olives. Season with olive oil, sea salt and freshly ground black pepper.
Add pomegranate seeds and season with olive oil, sea salt and freshly ground black pepper.
