Sweet and Spicy Beets

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I feel like beets are a vegetable that don’t get the attention they deserve. I only recently started cooking with whole beets and they are delicious! Not only do they taste great, but their color is so beautiful, they can make a really pretty side dish.  Also, besides their great looks and taste, they’re very good for you.

Beets can be prepared very simply. This recipe highlights their sweetness while adding just a little kick from the chili herb vinegar. The vinegar I used here was one I received in my oh so great farm basket a few weeks ago. If you don’t happen to have chili herb vinegar in your kitchen (which I’m assuming most people don’t) you can get a similar effect by adding just a little bit of siracha or any hot sauce to apple cider vinegar – basically you just want some tang and some spice. These are great on their own as a side dish, or as a topping for a salad or flat bread.

Note: This recipe only makes enough for 2 people (or 1 very hungry person!) so you’ll want to double or triple if you’ve got a crowd.

Sweet and Spicy Beets
3-4 whole beets
2 Tablespoons extra virgin olive oil
1 Tablespoon brown sugar
1 Tablespoon chili herb vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

1. Preheat oven to 400 degrees.

2. Wash your beets and peel them using a potato peeler. Then cut each one into 1 inch sized chunks – I find it’s easiest to cut the beet in half, then cut each half into small pieces.

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3. In a small bowl add your olive oil, brown sugar, vinegar, salt and pepper and whisk to combine.

4. Toss your beets in the mixture and pour the entire bowl evenly over a baking sheet.

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5. Bake at 400 for about 40-45 minutes, until you can easily stick a fork in the beets, enjoy!

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Roasted Stuffed Tomatoes

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These roasted tomatoes are a very quick and easy appetizer or snack. They’re the perfect combination of the soft roasted tomato, slightly crunchy baked breadcrumbs and melted mozzarella – you pretty much can’t go wrong!

These were also a great way for me to incorporate an awesome lemon bergamot balsamic vinegar I bought and can not get enough of. My mom and I discovered an olive oil and balsamic tasting room in Alexandria, VA that any foodie in the DC area should check out! Olio has tons of different oils and vinegars for you to try out – flavors I never would have even thought of. I ended up purchasing the lemon bergamot because it has a nice citrus note to it. I’ve been looking for more and more ways to incorporate this balsamic into my dishes (so let me know if you have any suggestions)!

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Roasted Stuffed Tomatoes
6 Roma tomatoes
3 Tablespoons olive oil
1/2 small red onion finely chopped
1/4 cup Italian seasoned breadcrumbs
1/4 cup shredded mozzarella cheese
1 teaspoon balsamic vinegar
1/4 teaspoon salt

1. Preheat oven to 375 degrees. Cut each tomato in half lengthwise and scoop out the center. Place the hallowed out halves on a paper towel to draw out some of their moisture.

2. While the tomatoes are drying prepare the filling by combining the remaining ingredients in a small bowl.

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3. Place your tomato halves on a baking sheet covered with parchment paper. Carefully spoon the filling into each tomato.

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4. Bake for about 15 minutes, until the filling starts to look crisp and golden, enjoy!

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