Loving Beets
Both Nick and I realized our love of beets relatively recently – about six months or so ago. So last night for dinner I made roasted beets with quinoa – an idea borrowed from the chef who puts on the secret dinners in Cambridge. A perfect pairing with this was marmalade glazed tofu, a recipe I found in a vegan food blog I subscribe to.
Unfortunately, I don’t have any pictures of dinner, but believe me, it was spectacular, and only took 45 minutes to bake in the oven. I just cut up the beets, sprinkled with olive oil, salt and pepper, and stuck in a 400 degree oven. After 15 minutes of baking I put in the tofu, and when I flipped the tofu half way through, I also started the quinoa on the stovetop. At the end I tossed the beets with the quinoa and plated it all up.
We never make baked tofu, and I’ve never been a fan of marmalade, but this recipe was really delicious. It was perfectly sweet, savory and had a hint of bitter from the marmalade at the end. The tofu had a great texture from being baked, so there will be more baked and marinaded tofu in our near future.
On a similar food note: I just finished reading this informative article in the NY Times – Grains Gone Wild – about the global food crisis.
June 6th, 2008 10:01
Mama always told you to eat your beets, but
you had to discover it for yourself! I love you
sweetie, and keep beets in your diet!
One of my favs besides juicing them, has always been grilled acorn squash with beets:
Just cut acorn squash on ‘equator’; scoop out seeds. You can par boil squash.
Cut beets on ‘equator’.
Place each half in squash, add butter or olive oil and salt and pepper.
Grill…and add beets greens on top during last part of grilling.
ENJOY…color AND flavor!!