BeErs, Beets, Battlestar Galactica.

Well, two for three. Or 1.5 for three. I did a little play on words with Beers and Bears there.

What did you do this weekend?

I did this:

Leah, Bjorn, our friend Erin (shout out!) and I headed to an International Beer Festival in Thousand Oaks. We were hoping for some good cougar sight seeing, but we only had one possible D list celebrity sighting instead. I'll take it. It was a really nice California evening with wonderful and entertaining company. And some yummy beers! Bears! Beers!

Today I cooked one of my very favorite vegetables. Kimberly Doyle loves this vegetable one million times more than I do, so I dedicate this blog to YOU, momma! I hope you read this. Will someone tell her to read this? Tell Doris, too.

First things first. Put your kitty apron on.

loooooking crazy.
 We have a great farmers market in Camarillo, and I picked up these gems last week:

Red and Gold, like Gryffindor

Roasted Beets
My favorite way to prepare beets is roasted. I think you get a lot more flavor and concentrated moisture than when you boil them. I like to eat them slightly warm on a salad with a strong cheese (goat, bleu, gorgonzola) and balsamic vinegar. Golden, red, whatever, they are ALWAYS good. Yes, Kim, ALWAYS.

Note: This time I tried putting all the beets in one foil pouch to cook them but I recommend individually wrapping the beets snugly in foil in the future. The skins will come off more easily that way.

  • Beets (try to pick out beets that are equally sized for equal cooking time)
  • Foil
  • EVOO
  • Salt
  • No desire to maintain a manicure

  • Wash and trim beets
  • Drain dry
  • If necessary, cut beets in halves/thirds so that all are the same size
  • Wrap each beet individually in a sheet of foil with a tiny drizzle of olive oil and sprinkle of salt
  • Wrap tight so that any leaking juices don't burn in the oven
  • Place on a baking sheet
  • Bake at 375 for 45 minutes (this time is for lime-sized beets... use your judgment)
  • To test for doneness, unwrap one beet (BE CAREFUL!) and stick a knife in it. If it slides out easily, it's done!
  • Let cool 15-30 minutes, depending on how impatient you are
  • Unwrap and skins will slip right off!
  • Slice to your preference and serve

Arrrreee ya done?

Oh, hey sprinkles! You gonna help cook?

Where ya going?



And no salad is complete without a homemade vinaigrette, right? I rarely like balsamic vinaigrettes out of a bottle. And I don't like the excessive oil. So I make my own.

Basic Vinaigrette
Can be adapted one trillion different ways. My favorite way is to add 1 tbsp of nonfat plain greek yogurt to make a creamy balsamic. Amazing!

  • 1 clove garlic, crushed
  • 1 tbsp very finely diced (or grated) red onion
  • 2 tsp olive oil
  • 1.5 tbsp good dijon mustard ( I recommend Annie's or Grey Poupon)
  • 1 tbsp lemon juice
  • 1/2 c. balsamic vinegar
  • salt and pepper to taste
Mix all ingredients together, in order, with a whisk. The mustard will make the oil and vinegar emulsify.

And now you have all the skillz to make a fancypants salad. Like this one:

Lettuce, red onion, red and gold beets, goat cheese, chicken, vinaigrette.
Wonderful way to end the weekend! Who am I kidding... every day is a weekend right now. Gotta get a job...

So now I look like I murdered someone....

And the kitchen looks like a crime scene.

But it was totally deliciously worth it.

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