Balsamic Roasted Beets/巴沙米可醋烤甜菜根

This is my first post in this blog! I will be taking a slightly different approach here than in my former blog (2 Sisters et 1 Cat) to bring you more of the basics. When I say basics, I mean things like how to prepare and cook basic ingredients. These are techniques that we all should be familiar with; you'll be seeing them in recipes of mine and others. You can even use them as inspiration to create your own dishes! 


Depending on the season, sometimes I'll find that the beets come in different colors and tones

Most of us today take tons of vitamins (just count how many bottles you have, and you'll realize!). I strongly believe that eating well can give you most of the vitamins and minerals we need (unless you have a disease that interrupts the absorption of nutrients). After all, getting your nutrition from fresh food is certainly better than getting it from pills!


Choosing the right vegetables to get the most nutrients for your health needs is very important. Beets can be eaten raw but are also great roasted, which makes them tender and sweet--quite different than when they're raw. They are one of those great vegetables that all of us should be bringing into our regular diet, since they're very high in anti-oxidants, mineral compounds, folic acid, and even vitamins A, B, C. 

As I mentioned earlier, this basic recipe can be useful in many different ways. You can enjoy roasted beets in pasta, green salads, with fruits, with cheese, or simply alone as is. I hope you like both the taste and the nutritional benefit of this powerful vegetable as much as I do!


Balsamic Roasted Beets 

2-4 beets (Depending on the size; if they're very big, feel free to cut it in half, which will cut the cooking time.)

A:  1 T extra virgin olive oil
     1 T balsamic vinegar
     1/4 t dried herbs such as thyme, rosemary, or a mixture
     1/2 t sea salt
     pinch of black pepper

1. Wash and trim the beets. *If they come with beet greens on the top like mine did, don't throw away the leaves! They're also very nutritious.

2. Preheat the oven to 375ºF

3. Lay a sheet of parchment paper over a piece of aluminum foil. Place the trimmed beets on top of the paper.

4. Put A on top of the beets. To keep them moist, fold the parchment and foil over them and crimp the sides to close.

5. Place the packet on a baking sheet and put in the preheated oven. Bake for 30-60 mins (depending on the size of your beets) until tender.

6. Remove the beets from the oven and let them cool for about 30 mins.

7. When the beets are cool enough to handle, slip their skin off. It should come off fairly easily if you rub the skin with your fingers. You can also use a peeler if you wish.

8. Cut them in pieces and enjoy them as they are, or pair with dishes, and don't forget the yummy roasting juice that is left on the parchment-foil packet; it is full of flavor!!

                                                                                                - Yvonne

這是我在chou choux的第一篇食譜! 這個部落格與之前2 Sisters et 1 Cat 稍微不同的其中之一點是我將會在這裡po更多的基本食譜。我所謂的"基本食譜"是指教大家如何準備和烹煮一些基本的食材。這些都是值得我們學習與認識、還有在我其它一些食譜有可能會反覆出現、甚至也可以讓你自己做變化的實用食譜!



如同我之前所提的,這個基本食譜,能讓你做很多的變化:可以直接單吃,和一般沙拉或水果一起食用,或甚至加乳酪一起食用。希望你也會和我一樣愛上這個 super power vegetable!



甜菜根  中型4個或大型2(1/450克) *如果是較大型的,可以切半,這樣烘烤的時間不會太長喔

A:  橄欖油                             2大匙
     巴沙米可醋                        2大匙
     香料 (如百里香或迷迭香都ok)  1/4小匙
     海鹽                                1/2小匙

1. 將甜菜根洗乾淨,並將根與頭部切除。*如果你買的也和我的一樣包含那些葉子, 將上面的葉子切下。但是千萬不要把那些菜葉丟掉,因為它可是也含有非常豐富的營養喔!

2.   將烤箱預熱至190ºC/375ºF

3.   將烤盤紙(parchment paper,又稱羊皮紙)放在一張鋁箔紙上,再把處理好的甜菜根放上

4.   A料放在甜菜根上,然後將烤盤紙與鋁箔紙一起往下方折,再將兩邊分別往內折

5.   把整個小包放在烤盤上,放入預熱的烤箱烤約30-60分鐘至軟。*時間的常短視甜菜根大小而定

6    將烤好的甜菜根從烤箱拿出,置一旁放至冷卻,約30分鐘。

7.   稍微冷卻之後,用手將甜菜根的皮推落再切塊。*此步驟也可以用刮刀來完成

8.   直接這樣享用或加入其它菜餚裡。*提醒大家不要忘了那還留在烤紙裡面那甜美的甜菜根烤汁也可以和甜菜根一起享用喔 

                                                                                               - Yvonne

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