Time to attack the beets, of which I have many.
Tonight for dinner we had oven roasted beet fries, which were very quick, very easy and really tasty. Ate these with some trout and tossed greens. Very satisfying dinner.
The beet fries inspiration came from the LCBO’s Food & Drink. Here is the full recipe, which is actually for a mix of beet and sweet potato fries. I intended to make just that, but went to the pantry for a sweet potato tonight and discovered that, after having gone on a sweet potato bender lately, we have used them all up. So just beets it was.
Here’s the jist: cut your beets into one-cm sticks (this works nicely if you have some massive beets that would take forever to roast whole). Toss with olive oil, salt and pepper. Spread out on a cookie sheet covered in parchment. Make sure they’re not touching each other. Cook in 400F oven for 20 minutes. Remove, flip them over, and cook another 20 minutes. And that’s it. Great with some kind of aioli, as the recipe suggests, whether you use store-bought or homemade mayonnaise or some kind of Nayonnaise or Vegenaise — whatever your belly desires.
– Dinah Murdoch lives, eats and writes in Kitchener.