Glorious beets

I cooked twice this week, guys! And there were home-made leftovers a third night, and tonight Ben was out so I had takeout, and tomorrow we’ll be en route to Florida. That is a big improvement over the last…..long time.

Tuesday night I had to do a work call a bit late, so I ran home beforehand, scrubbed a few beets and roasted them (wrapped in foil at 400 degrees for about an hour, per Bittman) while I was on the phone. After the call I pulled the beets out, hurried over to City Hall to vote, and then came home to finish up.


We stopped in Hanover at the Coop on the way from Stowe a few weekends ago to buy sausages to freeze–we can’t find any here that are nearly as good! Ben grilled a few for dinner that night, and I boiled some israeli couscous until it was a bit under-done, drained it, sautéed garlic in olive oil, and then sautéed the couscous in that for a bit so that some of the pearls were a little browned. I was to experiment with the timing so they get a little crispy…

(after draining)

I wore gloves to peel the beets, doing my best to avoid turning the whole kitchen into a mock-up of a murder scene, sliced them up and put them in a big ziplock. Then I made basic vinaigrette, poured that in with them and turned the bag around a big to dress the beets. When we were ready to eat I sliced some cow’s milk feta (mild and tasty) and layered that with the beets, topped with a grind or two of pepper. Next time I think I will serve them plated separately as a salad course instead of a side to the sausage and couscous, but it was a very delicious dinner and Ben was particularly impressed by the neon pink hue that the beets dyed the feta.

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