I love root vegetables. From beets to sweet potatoes to rutabega. I have clients who love them as well, so I've been preparing them quite a bit this week.
On Tuesday, I finished shopping for my client and was on the way to their home when I realized I had forgotten my latex gloves - a MUST when preparing beets. I stopped at the craft store, a sporting goods store, and another grocery store in the area, seeking gloves. None were to be had. As I was pulling out of that last parking lot, trying to decide if I should go back home for the gloves (adding an extra 45 minutes to my day) or just suffer with red hands for a few days until the beet juice wears off, I noticed a dentist office. Hey! Dentists have GLOVES!! I walked into the office and told the receptionist of my dilemma. She was happy to provide a pair of gloves and another employee even requested a business card as she may be interested in hiring a personal chef!
Sautee'd Spinach & Roasted Beets
1 pound beets, scrubbed but not peeled
2 tablespoons olive oil
1/4 teaspoon thyme, dried
20 ounces spinach, fresh
1 teaspoon ginger, grated
1 teaspoon garlic, pressed
Heat oven to 450 degrees
Line 2 sheet pans with parchment. Slice beets into thin rounds (about 1/8 inch). Toss slices with olive oil, salt and thyme and spread in one layer on baking sheets. Roast 20-25 minutes, the beets should be soft, glistening and dark around the edges. The thinest slices will be crisp and almost burnt around the edges.
Meanwhile, saute the spinach with 1-2 T olive oil, the ginger and garlic in a saute pan. When both are done, combine
Serves 4Fine Cooking Magazine
