I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Friday, October 11, 2013

Thyme Roasted Beets and a Beet Vinaigrette

It's been more than a month since I've come home from LongHouse yet I still find myself reflecting on my experiences there.

It was an intense six weeks of work. We created 3 documentaries, 3 slide shows, wrote articles, wrote blog posts, recorded a radio program, cleaned and set up the barn for the gathering, weeded and attended the garden, cooked, helped build a wood fire oven, and more. And didn't forget to capture the whole of it through photographs and audio recordings.

I learned so much through the program and through our speakers/teachers who passed through during our stay in Rensselaerville. Molly O'Neill, Kathy Gunst, John Rudolf, Sara-Kate Gillingham, Penny de los Santos, Darra Goldstein, Dudley Reed, Victor Schrager, the Smiths of Smith Bites....just to name a few. And that doesn't even include the list of incredible speakers who attended Revival itself. An overwhelming display of riches from the food media world to say the least.

Yet out of it all, the most important thing I stepped away with was the connection to my fellow scholars. There were nine of us, eight girls and one guy. We came from various parts of the country, from different backgrounds and experiences and at different points in our lives. Yet there was a link forged between us that will never be broken. We lived in intimately close quarters, all piled into Molly's home, six of us sharing one room (lovingly dubbed "The Orphanage"). Working, eating, sleeping side-by-side every moment for a month. We became a family, even squabbling occasionally as siblings. As a team we confronted the challenges and triumphed in the successes. When one was down, there was always a shoulder to cry on or a strong arm to help prop them up.

Though we have now re-scattered to the winds to our own parts of the world, we remain ever close. These are the friends I turn to for advice and encouragement as I forge my way down my new path. Each one is insanely talented and I will cheer them on loudly towards their own successful careers. I am thankful everyday for the opportunity that brought these eight friends to me.

To check out some of the work we created, read our blog series that we each posted throughout the program here. You can see my photos from the event here. And listen to the interview we gave this summer to Heritage Radio here!

Thyme Roasted Beets and Beet Vinaigrette
I tend to find roasting beets a bit frustrating because they always seem to take longer than I'd like. However the great thing about this dish is that the beets can be prepared beforehand and served cold if you'd like, so there's no need to put dinner on hold while you wait for them to finish up in the oven.
The vinaigrette uses the juices that run off from the beets as they roast. It can be tossed with the beets themselves, but I like to use it on mixed greens and serve alongside for a complete meal.


Roasted Beets
1 bundle beets
2 TB olive oil
1/2 t. salt
1/4 t. pepper
4-5 springs thyme
extra virgin olive oil
balsamic vinegar
creme fraiche

Heat oven to 425.
Trim the beets, cutting the top off to remove the green stems completely. Scrub the beets thoroughly with water and then pat dry. If the beets are large, chop in halves or quarters.
Tear off a large piece of aluminum foil and place into a baking dish. Add the beets, the olive oil, salt, and pepper and toss together to coat. Sprinkle in the thyme sprigs and then wrap the whole mix tightly in the foil. You want to make sure the juices do not leak out.
Roast until the beets are tender. Check on them after about an hour, but they may need another 15-30 minutes to roast completely. Then remove from the oven and cool slightly. Reserve the roasting liquids for the vinaigrette. Peel the skins from the beets and chop into bite sized pieces.
Plate the beets and then drizzle with a fruity extra virgin olive oil and balsamic vinegar. Dollop creme fraiche on top and serve.


Beet Vinaigrette
Juices left from roasting the beets (remove the thyme stems)
3 TB apple cider vinegar
3 anchovy fillets
1 clove garlic, minced
1/2 t. mustard powder
1/4 t. seasoned salt
1/4 t. pepper
1/2 c. olive oil

Place the beet juices, anchovies, garlic, mustard powder, seasoned salt, and pepper into a small bowl. Mix together, mashing the anchovies as you go. Slowly whisk in the olive oil.Taste and adjust seasoning accordingly. Toss with beets to serve or with mixed greens as a side salad.

1 comment:

That Girl said...

What a seriously amazing experience.