Recipes: Root Vegetables

Wrap well-scrubbed beets well in foil and pop in a 400° oven for 45 min-an hour, until just tender. Take out, let cool, and skin. Slice into wedges on a cutting board you don’t mind turning magenta. Vinaigrette: mix together a spoonful of good mustard, a few tablespoons of champagne vinegar, finely chopped or grated ginger, S & P. Whisk in olive oil til thickened

Roast a bunch of beets in foil at 400° for 45 min to an hour. Unwrap, let cool, slip off skins. Dice into ¼” pieces and put in a bowl. Slide corn kernels off cob and add to beets. Add a handful of finely chopped mixed herbs: mint, oregano, parsley, basil, tarragon, … whatever you have on hand. Top with crumbled goat cheese and toss with a simple Dijon vinaigrette

Follow above recipe to roast beets and slice them into very thin rounds, forgo the corn, use mint as the only herb, top with feta and roasted walnuts.

To roast walnuts, toss in a dry sautee pan over medium heat for a few minutes, careful not to let them burn. Sweet beets, crisp walnuts, creamy soft cheese, fresh mint

Clean potatoes- creamers or butterlings are good- cut out bad spots and if gigantic, cut in half

Toss potatoes with olive oil, salt, and any fresh herbs like rosemary, thyme, sage.. dried herbs are ok in this case

Take whole heads of garlic and delicately chop the tops off while retaining their shape

Pour a little olive oil ‘under the hat’ of the garlic head and place in pan

Bake at 450 for about 45 minutes to an hour, tossing gently to brown them evenly

Without burning your hand, squeeze the now-soft garlic heads over the potatoes

Serve with Aioli or Yogurt Raita

Thinly slice fennel bulbs and a good amount of garlic cloves

Sautee in olive oil and S & P over medium hot stove until tender

Add a dash of vermouth and a dab of butter- cook for about 30 more seconds


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