Sunday, August 5, 2012
It's been far too long since I posted last. I missed it greatly and I'm glad to be back. After working through several major changes I have found peace and happiness in my cooking projects and running and I can't wait to continue sharing them. I have a post for you that I wrote a couple of weeks ago for The Local Beet. In the meantime, I hope everyone is enjoying the beautiful produce and you haven't lost too many fruits and veggies in this extreme heat! This really is the best time of the year: tomatoes are everywhere. :)
I know what you’re thinking: pickled beets are gross. But I promise you, when they’re not purchased in a mystery can where they’re hardly recognizable, they are irresistible. Beets are without a doubt one of my favorite vegetables in the world (artichokes are at the top, no question). They are earthy and complex and warm and perfect on salads. Usually I just throw a couple in foil and roast them for 30 – 45 minutes every week so I can make salads with goat cheese, arugula and walnuts, but these past couple of weeks it has just been way too hot for the oven. If you’re a city dweller I know you’re with me because AC units hardly have the capacity to cool off a bedroom let alone combat the oven. So I offer you pickled beets as an alternative to your standard roasted beets!
Posted by Kelly's Kitchen at 3:24 PM