For those of you who made the herb boxes, how are they coming along? I brought one home, and mine is doing good. I water it very little - maybe a pint a week. I made nicolette's roasted beets with thyme recipe monday night - and I shall MAKE IT AGAIN:- diced three small beets, threw them in an oven proof bowl (or pan)
- two pats of butter on top
- 6 or so sprigs off thyme
- just enough water to cover
- a sprinkle of salt/pepper
Baked for about 30 min. at 350 degrees, or until most of the water was absorbed.
Then I tossed them with some greens and a shallot vinaigrette. the key to a good vinaigrette is to let the (very) finely chopped shallot macerate in the vinegar (i like to use champagne vinegar) for 20 or so minutes. then I whisk in a bit of dijon mustard, salt and pepper, then the olive oil in a very fine stream whisking very fast till all is melded. i topped this hot mess with a little goat cheese and toasted walnuts because everyone knows that beets+goat cheese+walnuts is killer!
I still need to go through the photos from the herb class and post them here...
Hmmm... yes, it's a truth universally acknowledged that beets + goat cheese + roasted nuts is Divinely Delicious! So, building on that...
ReplyDeleteDid you start with raw beets (peeled or unpeeled?) or previously roasted beets (i.e., this was a second cooking)? Because I'm fairly certain that this recipe you've posted is in my very near future and just want to make sure I do it RIGHT. Mmmmm....
cmn - sorry for the delay - the beets were raw, i peeled them, then diced them up. so it was a first cooking
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