Delicious, pretty and easy recipe. And pretty cheap too. I normally make it as a side dish for a sunday roast, or a barbacue.
I try to make my recipes with seasonal products, can you tell? I hope so, and I also hope that you do the same, in case you don’t already do so.
The advantages of cooking seasonal are many, but I will say just a few. It is more environmentally friendly and also economical, since the harvest is not forced, and the need of greenhousing for crops is reduced substantially. All this affects, as is logical, on the nutrients but also on flavor.
But what I like most about the changes from season is just that, the change. It bores me so much always finding those sad tomatoes, tasteless apples and ugly carrots, all year the same, month after month in big supermarkets. Thats why I love my farmers market, where they bring the product from nearby, at it’s best, and it all keeps chnging, acording to the seasons.
Now in November it’s time for chestnuts, chard and spinach, cabbage, cauliflowers and all that family, artichokes, eggplant, sweet potatoes, pumpkins, persimmons, endive, escarole, mangos and my favorite, all the variety of wild mushrooms.
Autumn vegetables seem particularly delicious to me, so expect some more ideas on them soon. For today I leave you this recipe with two more autumn vegetables, beets and carrots. The recipe is based, once again, one of Jamie Oliver’s, here you have his one.
Do you have any beets recipe to share with me? And any recipe on side vegetable dishes that could help me with my Christmas menus?
- 1 bunch of fresh beets (about 700gr)
- 1 bunch of carrots (about 700g)
- 1 handful baby potaotes
- 10 garlic cloves, 4 whole and unpeeled, and 6 peeled and smashed (Have you bought your garlic crusher yet?)
- juice of 1 orange
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- a few sprigs of fresh thyme, leaves picked
- a few sprigs of fresh rosemary, leaves picked
- 5 tablespoons balsamic vinegar
- Preheat the oven to 220°C/425°F. Put your carrots into a large pot and your beets into another, and add enough water to cover them. Bring to the boil, and add salt as soon as it starts simmering. Cook for about 15, until just tender. Beets might take a little longer than carrots.
- We drain and place in separate bowls. Peel your beets and cut in fours. Cut larger carrots in half lengthwise.
- Season while they are still hot. Toss the carrots with half the smashed garlic, a glug of olive oil, salt and the thyme leaves. Mix the beets with the rest of the garlic, the rosemary, orange juice, balsamic vinegar and salt and pepper.
- In a roasting tray place all the vegetables, the baby potatoes, the whole garlic cloves and roast until golden (it could take from 10 to 20 minutes). You can do it in a separate roasting tray, or together with your favorite sunday roast.