As Joy & I try to survive the summer with her kids, (they are driving me crazy too!!) We try to sneak in some work, but they always have to be driven somewhere, at least twice a day. Why do they need to have their nails done? When we were their age we did it ourselves! Anyway we try to get away early in the morning while they are still sleeping which gives us enough time to visit the farmers markets or a small local farm. We love to see what fruits & vegetables have been harvested this week and each one inspires us with an idea for a new recipe! As we pull up to one of the markets, the aroma of fresh bread baking hits us right where it hurts! Our stomachs! We are starving. We are always starving. Why is that? That big “cuppa” coffee we started off with was not enough to stop us from sampling everything in sight including fresh fruit and cheeses to lovely homebaked goodies and the local honey.
To our surprise, someone is baking fresh pizzas in a portable wood oven, with whatever fresh fruits and vegetables the farmers have supplied him with this week. It’s just delightful. From peaches and red onions to red beets and basil. Thats it!! Beets! We remember the beet salad Nana served quite often. Gosh, how did we forget that?
Most people are not familiar with fresh beets at all and have no idea how to prepare them. Actually it is very simple. Wash the beets and cut off each end. Place in a roasting pan with a little water to create some steam. Maybe a 1/2 inch-ish of water? Yes, that sounds good! Roast @425 degrees for 30 to 45 minutes, depending on the size of the beets. They are ready when u can pierce them easily with a knife. Let them cool slightly, slip off the skins then slice. Easy right?
We love hearing from all of you. Thank you so much for all the warm wishes and delicious recipes you have shared with us. Please keep sending us your favorite recipes and we will post on our website if you wish. We love reading every single one of them! Please visit us @TwicebakedTwins.com and you can email your recipes to: Joi0627@aol.com – cookievig@aol.com. Enjoy!
Fresh Beet Salad, It really is that Easy!
1 pound beets (3-4 medium sized) stems removed, washed
good quality bleu cheese, crumbled (maytag is wonderful)
sea salt
pepper
olive oil (best quality)
balsamic vinegar
praline pecans (recipe follows)
To prepare the beets: Wash the beets and cut off each end. Place in a roasting pan with a little water to create some steam. Maybe a 1/2 inch-ish of water? Yes, that sounds good! Roast @425 degrees for 30 to 45 minutes, depending on the size of the beets. They are ready when you can pierce them easily with a knife. Let them cool slightly, slip off the skins then slice. Cut into round slices or wedges, whichever you prefer.
Praline pecans
1 cup pecans
1/2 cup sugar
2 tablespoons water
Prepare a cookie sheet lined with parchment paper. Spray lightly with Pam spray. In a medium size saucepan combine sugar and water and bring to a boil. Increase heat slightly and cook syrup, without stirring, about 12-15 minutes, until golden. Your looking for that golden to amber color. Now remove from heat and stir in already toasted pecans. Be careful the sugar syrup is hot! Working quickly spread the pecans onto the cookie sheet and press with the back of a large spoon to flatten. Cool completely. Break into small pieces.
To assemble salad: arrange beets on plate, drizzle with olive oil &sprinkle with the balsamic vinegar. Top with crumbled bleu cheese (or your favorite cheese) and garnish with these fabulous sugared pecans. They are heavenly!
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