..that is the question.
And, when it comes to that one, I’ve always come down rather heavily on the side of NOT to beet. They taste like soil! Bleurgh!
But I know they are supremely good for you and in winter our local store regularly carries organic varieties so I set about forcing my belly to like them.
First stage in the process was finding and cooking this amazing Purple Velvet Torte (as shown above) from Elana’s Pantry. That woman is my heroine. This is so easy to make and delicious, especially straight from the fridge at 7am…….but that’s another (shameful) story.
Much like a recovering transplant patient, once I discovered that my belly hadn’t rejected the alien substance, I felt strong enough for a challenge – discovering a savoury recipe that I could enjoy as much.
Which is why I now present…drum roll please….Roasted Sweet Potato, Beet and Red Onion with a Thyme and Feta topping. Quite a mouthful that one eh?!
The key to this (as it is to many things) is cheese.
A nice, strong flavoured cheese is a great accompaniment to the sweetness of beets. If feta’s not your thing, sub in goat’s cheese, blue cheese or even stilton (also known in my house as ‘stinky feet cheese’).
All would work equally well.
Even hubby, who shares my aversion to beets, pronounced this “not bad” and that is glowing praise indeed.
Roasted Sweet Potato, Beet and Red Onion with Thyme and Feta Topping (serves two)
- 2 cups diced sweet potato
- 1 cup peeled, diced beets*
- 1/2 red onion, thinly sliced
- 2 tbsps EVOO
- 1tbsp fresh thyme leaves, finely chopped
- 1/2 cup feta cheese, crumbled
- 1 clove garlic
- a dash of balsamic vinegar
- sea salt and pepper to taste
*please wear gloves and use a plastic chopping board when handling the beets otherwise your kitchen will look like a crime scene and the day you make this will go down in family lore as The Beet Day Massacre of 2012.
- Put beets in salted, boiling water and let cook for 10 minutes ’til they start to soften. Remove from the pan and let cool.
- Dunk the sweet potato and red onion into a large bowl, add the beets and drizzle over the olive oil, salt and pepper. Crush garlic over the mix and toss thoroughly ’til all ingredients are nicely coated.
- Pour the vegetables into a greased casserole dish or roasting pan and bake at 400°F for 25-30 minutes ’til they brown.
- While the veggies are baking, very finely chop the thyme leaves and combine them in a dish with crumbled feta. Season the feta and thyme mix with black pepper and a dash of balsamic vinegar.
- When the veggies are cooked remove from the oven and sprinkle the feta mix over the top. Serve immediately.