Sometimes, I overdo a dish, and ruin it.
Not like, overcook overdo, or over-fuss overdo (though both of those happen at times), but simply prepare and eat it too much.
Not like, 300 times too much. But just one time too much. That’s all it takes.
Sometime in 2005, I think I was pregnant, and we had lots of squash and eggplant in our CSA box. I fell in love with ratatouille — an eggplant and zucchini stew — but I got carried away, had too much faith in my eggplant love, and yada yada yada, I haven’t made or eaten ratatouille in six years.
I must’ve done the same with beets. Oh, yes, I love them pickled, and raw in salads. And maybe it’s because I’m the only one in my house who really eats them, so when I buy a bunch at the market, I find myself eating 3 pounds of beets — but this year I just haven’t really wanted them. The thought of boiling or simmering the roots until they were tender did not a thing for me.
But then, at last Saturday’s market, I impulsively bought a bunch. Knew at that moment that I wanted to roast them.
Which is what I did, yesterday morning, the start of an epic day that found me in my kitchen for 14 straight hours, no exaggeration (more on that later). I began my adventure by roasted a few pounds of beets, and then proceeded to use that as sustenance for the rest of the day — they were so satisfyingly sweet, salty, earthy, crispy-tender, I ate them all. Breakfast, lunch, and partial dinner.
And it’s not like anyone in my family is calling foul, feeling short-changed. But still. I didn’t mean to eat a whole tray of beets yesterday.
So, in order to photograph and share this rekindled flame with you, I was forced to again roast a tray of beets. Which are now done, conveniently, at lunchtime.
This could be a vicious cycle.
Recipe: Roasted Beet Wedges
- beets (as many as you’d like, without over-crowding pan), ends trimmed, peeled, & cut into 6 wedges each
- olive oil (a few Tbsp)
- kosher salt
- few sprigs fresh rosemary or thyme
- Preheat oven to 400º. Line a baking sheet with parchment paper (not required, but will prevent sticking).
- Place beet wedges in a medium bowl. Drizzle with olive oil, and sprinkle with salt (I use about 1/4 tsp per 3-4 beets, but it’s to taste). Toss to coat.
- Spread beets in a single layer on baking sheet, and tuck herb sprigs among the wedges.
- Roast for 45 minutes, or until fork-tender.
Copyright © Katy Carter, 2011.