Chef Tee’s Golden Roasted Beets

S n p logoPrep time: 5-to-10 minutes; cooking time: 30 minutes
Serves 2 to 4

Ingredients

  • 4 small golden beets, cleaned w/skin
  • 1-to-2 Tbsps. olive oil
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 400°F.
  2. Rub outside of beets w/olive oil.
  3. Wrap beets together in aluminum foil; bake until beets are tender (about 30 minutes).
  4. Coat hands with oil, so beets’ juices don’t stain your hands.
  5. Carefully use paper towel to rub off beets’ skin; discard skin.
  6. Thinly slice beets; season w/Salt & Pepper; enjoy!

Chef Tee’s Sweet Potatoes, Roasted Beets and Swiss Chard Salad

S n p logoServes 2 to 4
Prep time: 15-to-20 minutes; cooking time: 45 minutes

Ingredients

  • 6 medium beets, cleaned with skin
  • 2 ½ Tbsps. olive oil
  • 1 tsp. garlic, chopped
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. sugar
  • 3 medium sweet potatoes
  • 1 cup chopped yellow onions
  • Swiss chard salad (recipe below)
  • Optional garnish—shaved beets

Directions

    1. Preheat oven to 400°F.
    2. Rub outside of beets with 1 Tbsp. olive oil.
    3. Wrap beets together in aluminum foil; set aside.
    4. Peel sweet potatoes; cut into ¼-inch slices.
    5. In large bowl combine potatoes, remaining olive oil, garlic, salt, pepper, sugar and onion; transfer potato mixture to 8 x 8 x 2-inch casserole dish; cover with aluminum foil.
    6. Put beets and potato mixture in oven; bake for about 45 minutes or until beets and potatoes are tender.
    7. Let beets and potatoes cool completely.
    8. Remove beets from aluminum foil; carefully use paper towel to rub off beets’ skin; discard skin.
    9. Cut beets into ¼-inch slices; assemble beets on top of cooked potatoes.
    10. Cut beets and potatoes into a 3 x 3-inch square; put square on salad plate.
    11. Put ½ cup Swiss chard salad on top of square; sprinkle chopped eggs on top of salad.
    12. Garnish w/shaved beets.
    13. Repeat steps 10 through 12 with remaining ingredients.

Chef Tee’s Roasted Beets

Serves 2 to 4Beets.jpg
Prep time: 5 minutes; cooking time: 30 minutes
Ingredients

  • 4 small beets
  • Salt & Pepper to taste
  • Olive oil

Directions

  1. Rub outside of beets with 1 Tbsp. olive oil.
  2. Wrap clean beets in aluminum foil; cook on hot grill covered or in 400°F oven until beets are tender (about 30 minutes).
  3. Coat hands w/oil, so beets’ purple juices won’t stain your hands.
  4. Carefully use a towel to rub off beets’ skin; discard skin.
  5. Thinly slice beets; season w/Salt & Pepper.
  6. Eat plain or add to salad and enjoy!

Chef Tee’s Pancakes w/Roasted Beets & Apples

Serves 2 to 4S n p logo
Prep time: 5-to-10 minutes; 10-to-15 minutes

  • Store-bought pancake mix (follow directions on package)
  • Roasted beets
  • Apples (see recipe below)
  • ¼ cup rice wine vinegar
  • 1 Tbsp. orange marmalade
  • 1 tsp. garlic, chopped
  • Garnish—chopped waterleaf

Directions

  1. In small bowl, mix vinegar, marmalade, garlic; set aside
  2. Make medium-size pancakes; serve pancakes w/few beet slices, apples.
  3. Garnish w/waterleaf 1-to-2 Tbsps. marmalade mixture.
  4. Enjoy!

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Chef Tee’s Apples
Serves 2 to 4
Ingredients

  • 2 large Honey or Autumn Crisp apples, peeled, cored and cut into ¼-inch slices
  • 2 Tbsps. butter
  • Salt & Pepper to taste
  • 2 Tbsps. honey

Directions

  1. In large skillet, melt butter over medium-high heat.
  2. Add apples, honey; Salt & Pepper.
  3. Cook uncovered until apples are tender (about 10-to-15 minutes).