Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, October 31, 2013

Roast Beets with Pine Nuts and Feta

For me I find the easiest ways to cook beets is to peel them with a knife and roast them, no need to scorch your fingertips peeling boiled beets.  Preheat your oven to 375 while you cut off the ends, peel, and cube your beets and toss them with a little bit of oil and place them in your roasting pan.  While they’re cooking toast a handful of pine nuts in a medium hot sauté pan until golden, no need to oil the pan.  You could also toast them on a sheet of tin foil, either way be careful not to burn them.  Give your beets a toss after twenty minutes and test with a knife after forty, they should be soft.  Mix in some chopped scallions, maybe a squeeze of lemon, and leave in the oven for another ten minutes.  Remove and top with crumbled feta before serving.

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