Three of the Daily Dozen: Greens, other vegetables, herbs & spices
When you take on a challenge—cook a new recipe each week—and announce it to hundreds of people via your newsletter and you’re not so keen on cooking, challenges will visit. Tim never agreed to be the taster in this challenge, but he is. Then when you decide to cook something you love—Edith & beets—and it happens to be the same thing Mr. Tim the taster refers to as his worst childhood eating memories, you spend time strategizing.
Beets are super good for us. The have a compound (nitrate) that relaxes and dialed blood vessels turning them into an uncrowded highway to deliver nutrients and improve blood flow. Will that win Tim over? Dr. Greger’s book says, “If yo’ve never been a fan of beets, it may be because you have never had them roasted.” I was going to trick Tim into eating them so he can have his own highway.
1 bunch medium beets with greens
1 red onion, cut into 1/2-inch wedges (I forgot to buy one so it’s not included)
1 t dried oregano
1/2 cup balsamic vinegar
2 t date sugar
1 t grate orange zest
Ground black pepper
Preheat the oven to 400°F. Remove the greens from the beets, rinse them well, remove and discard any large systems, and set aside. The chunks should be about the same size.
Line a large baking dish with parchment paper and place the beets and onions in a single layer. Season with oregano and cover tightly. Roast the vegetables for 30 minutes, then uncover, stir, return them to the oven, uncovered to roast for 10 minutes longer or until they are tender.
Finally chop the beat greens and transfer to a skillet with quarter of a cup of water. Cook over medium heat stirring the greens are just tender. Takes about three minutes. Stir in the balsamic vinegar and date sugar. Increase the heat to medium high and cook until the vinegar has reduced to a syrup consistency. Done.
Remove from the oven. Cut beats into wedges and pull away and discard the outer skin. Transfer beets and onions to a serving dish. Top with a balsamic greens, and add the orange zest, tossing lightly to coat. Black pepper sprinkle if you wish.
“What are the vegetables?” Tim is moving a beet away from his piece of animal protein.
“Beets and red onion,” I had no choice but to tell him. His expression is not one of delight.
“My mother…” he starts.
“I know and you hated them. But these are roasted.” I speak with great confidence for a woman who is eating this recipe for the first time.
“Yes, they are different,” he says putting on his most cooperative hat.
Tim didn’t offer up an opinion unless sliding 90% of his serving of beet onto my plate between the broccoli and bean burger is an answer.