Monday, August 22, 2011

Golden Beets

After my short visit home, I'll have to be saying goodbye to my mother's amazing garden full of fresh herbs, and head back to New York. What I most enjoyed about making the beet salad, was experimenting with the Safflower oil. All oils have a specialty in cooking. Although it's still quite delicious in everything, Safflower oil is best to use with high heat cooking.  
4 golden beets 
5 sprigs of Rosemary
3 tbsp pine nuts  
3 tbsp Safflower oil
2 tsp Sea Salt

1)Wash and peel the beets. With a sharp knife cut the beets into thin slices. 2)Preheat the oven to 500°, or set to broil. 3)Drizzle 2 tbsp of Safflower oil on the beets and mix them well so they all are evenly covered. 4)Broil the beets for 10 minutes on one side and then flip the beets and broil for 5 more minutes.5) Let the beets cool down. Chop 5 sprigs of Rosemary. In a pan roast 3 tbsp of pine nuts. Or use roasted pine nuts. 6) Once the beets cool down, sprinkle the 2 tsp of sea salt, chopped rosemary, and drizzle 1 tbsp of Safflower oil. Serves: 2 
Bon App├ętit!

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  1. can u blog about the earthquake???? l would love to hear what you view about this!!!! thank you! it would make me really happy if you would blog about it. so far i have not heard much about it personally i felt nothing as opposed to the shake and i would love to hear what a talented writer like yourself thinks about this! thank you! good luck with your unique & talented blog! :) wonderful job!!!

  2. i also want to read about the earthquake!!

    but that seems like a great recipe...good job!!

  3. ik wonderful job with the recipe! must try that out!!! :)

  4. these were so delicious, best snack!