Corn and Beets

Remember that corn from yesterday, well I had a little left over...perfect to top some roasted beets.

Beets * Corn * Feta
Roast beets, let cool and cut into wedges.
Grill corn and cut from cob. Toss with extra virgin olive oil and red wine vinegar (about 3 to 1), season with salt and pepper.
Crumble the feta on top of the beets and top with the corn and dressing.

Another Beet Salad

I wasn't always a beet fan, but over the last few years have come to truly love them. They are easy to prepare, store well in the fridge and are a great base for a salad or a simple addition.

This is a simple beet and orange salad I made last night.

Over roasted sliced beets sprinkle feta and top with orange (or other citrus fruit) slices. Squeeze juice from about half an orange and drizzle with Extra Virgin Olive Oil and season with a course salt, such as Maldon, and fresh pepper. Top with lightly dressed greens, here with micro greens from Heritage Prairie Farm, used a lemon oil and apple cider vinegar.

Twice cooked Beets

• Day 6 of the challenge... I had roasted some beets and was looking for a recipe to use up leeks and came across this recipe.

Twice-Cooked Beets in WIne Glaze

• 8 2 1/2-inch-diameter beets, trimmed, scrubbed
• 4 tablespoons extra-virgin olive oil

• 2 medium leeks (white and pale green parts only), trimmed, halved lengthwise, thinly sliced (about 3 cups)
• 2 cups Chianti or other dry red wine
• 2 tablespoons (1/4 stick) butter

Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.

Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes.

Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes.

Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes.


Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve.