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How I drop a good beet.
Excuse the sad pun, I couldn’t help myself!
Beets are one of those things that people either love them or hate them. To be honest I thought I hated them for a long time. It wasn’t something that was in my diet growing up and the only time I actually saw beets were in a salad bar in a murky strange liquid. Not the most appetizing thing in the world. But I’ve always prided myself on trying new things, even things I thought I didn’t like. I have a rule about it too, don’t just try something one way. If you don’t like something, it just might be how it has been prepared.
My love affair with beets began about 15 years ago. And not only are they yummy and earthy and sweet, but they are sooo good for you, which is a bonus. They contain, antioxidants, protein, fiber, vitamin c, folate, vitamin b6, iron and so many other good things. So many things that a person like me living with fibromyalgia needs. Any little help I can get.
Now as good as beets are steamed with butter, or shredded raw in slaw, or as chips, or even ground and added to brownies (yea I said it, hide those bad boys in your desserts). My favorite way to eat beets hands down is in this super simple salad. The earthy sweetness is such a great contrast to the tart creaminess of goat cheese. Then you add the sweet acidity of the orange segments, nutty crunch of the walnuts and top with savory shredded chicken. The only thing that can make this better is my super simple vinaigrette.
I can eat this all the time. Unfortunately while I am a LOVE beets person, my family falls on the other side… where did I go wrong? I hope that someday they will see these beautiful little jewel colored tuberous roots as the amazing eats that they are. Until then, I guess I will have to eat them all!
Enjoy!
Beet and goat cheese salad
Roasted beets, shredded chicken, orange segments, goat cheese and walnuts drizzled in a simple vinaigretteServings 4Ingredients
Salad
- 12 cups mixed greens
- shredded chicken see ingredient group
- 4 small roasted beets see ingredient group
- 2 navel oranges segmented, juice squeezed and set aside for vinaigrette
- 4 oz chevre
- 1/4 cup walnuts
- 2/3 cup vinaigrette see ingredient group
Roasted beets
- 4 beets small/medium
- 1/4 cup olive oil
- 2 tsp kosher salt
Baked chicken breast
- 2 boneless skinless chicken breast
- 2 tbsp olive oil
- Kosher salt to taste
- Black pepper to taste
- garlic powder to taste
Vinaigrette
- Orange juice squeezed from oranges that you have segmented
- white balsamic vinegar enough added to the orange juice to make 1/3 cup
- 1 tsp dijon mustard
- 1 tsp honey
- 1/3 cup olive oil
- 1/4 tsp dry basil
- 1/8 tsp garlic powder
- Kosher salt to taste
- Black pepper to taste
Instructions
- After cleaning and drying your beets, cut top and bottoms off.
- Drizzle with olive oil and season with kosher salt
- Roast at 375 degrees until a pairing knife can easily be inserted, 45min to 1 hr
- Peel and set aside
- Bake chicken breast. Place on a sheet tray, drizzle with olive oil and season with salt, pepper and garlic. Bake for about 30 minutes until a thermometer reads at least 165 degrees.
- Let cool slightly and shred
- Peel and segment orange
- Squeeze segmented orange into a small bowl or measuring cup. Add white balsamic vinegar to reach 1/3 cup of liquid.
- Add mustard, honey, seasoning and then whisk in olive oil.
- Time to put it all together, you can toss the salad all together or compose it.
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Habichuelas Guisada (Puerto Rican Stewed beans)
I am sticking to the Comfort food theme today. I love how warm and cozy the house smells when these beans are cooking away. It’s not a quick cook item , it’s definitely one that will bubble away most of the afternoon and if there ever was a time to slow down and make a cozy meal now would be it.
I know some of you are wondering why I didn’t soak the beans, and say ham hocks aren’t traditional, and asking why I don’t have calabasa or potatoes in it. But this is just my family’s version and the one that I can get all 3 kids and a picky husband to not only eat but ask for again and again.
Traditionally this is served with rice and a protein. In my house I usually serve it with roasted chicken. But my favorite way to eat them…is with a fried dough or tostones. I added the recipe for a fried dough. If you haven’t tried it this way and love nice slow cooked, richly flavored beans like I do this is the way to go. YUM!
I hope you will give this a try. Enjoy!
Habichuelas Guisada
Our family's Puerto Rican Style beansIngredients
- 1 tbsp olive oil
- 2 ham hocks or smoked turkey necks or smoked wings
- 1 med yellow onion large dice
- 2 cloves garlic smashed but not chopped
- 1 pound pink beans picked through and rinsed
- water to cover at least 1 1/2 inch over beans (about 6 cups) you will be adding more as it is absorbed
- 2 bay leaves
- 1 can goya tomato sauce 8 ounce
- 1 packet sazon
- 2 tbsp olives
- 2 tbsp sofrito
- salt and pepper to taste
Instructions
- in a large enough pot over medium high heat, heat your olive oil and add onion, garlic and ham hock. Cook about 2 minutes, add rinsed beans, bay leaves and water.Bring to a boil. Cover and reduce heat to low.Cook for about 1 1/2 hours, then check. I usually add another 2 cups of water at this time. Cover and let it simmer on low for another hour. Check the beans for liquid, add more if needed (another cup). Let simmer for another 30 minutes.At this point, the beans should be tender but not overly soft.Add 1 can of tomato sauce, sazon packet, sofrito and olive.Let it cook partially covered for about 1/2 hour to thicken. Taste, add salt and pepper
Notes
Serve with white rice. I love to eat it a day later with tostones, sorullos and/or a simple fried dough.
2 cups water
3 tablespoons oil
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt
and about 1/2 cup of water
Get your dry ingredients together, mix in oil and then slowly incorporate water until dough starts to come together.
Bring together and wrap in plastic wrap and let rest for 15 minutes
Roll out and fry in 350 degree oil.
Sprinkle with kosher salt
