Let me tell you a little story. Nowadays I love beets because of their sweet flavor. Doug was speaking the truth when he called them nature’s candy. The first time that I tried them, I really fell in love with them and ate them as often as I could. But, you see, no one told me of their nasty side effect where everything comes out the same color it went in. And so for 2 weeks I thought I was dying, unknowing that my “grave condition” was—in fact—beet juice, until I confessed my problem and asked to be taken to the hospital.
The lesson of the story? Eat golden beets. Because no one gets worried when their pee is a little too yellow. They also taste like candy from their natural sweetness, and when mixed with a little salt and vinegar become the perfect side dish for any meal.
Roasted Golden Beets
Ingredients:
- 1 bunch golden beets
- 2-3 tablespoons olive oil
- 1/4 teaspoon salt
- a splash of white vinegar
To start, trim the stems from the beets and peel off the outer skin with a sharp paring knife. Preheat an oven to 375 degrees.
Cut the beets into vertical slices about 1/4 inch thick. Be careful not to cut yourself. Use a non-slip board and a sharpened knife for the easiest cutting.
Next, lay the beets out on a single layer on a baking tray and drizzle the olive oil over them. Toss to coat. Roast the beets for 30-35 minutes, or until a fork goes in tender.
Lastly, drain off any excess oil and toss the cooked beats with salt and a splash of white vinegar. Serve hot.
Now we can just ignore that embarrassing story I told you and eat golden beets, right?
They say you need to eat a food 12 times before you learn to like it. I’m not quite sure how true that is, because last time I checked people don’t need that much convincing to like chocolate or peanut butter. But tofu is something I’m still learning to like, even after years of eating it. It can either taste delicious or fake depending on how it’s cooked. This is a great recipe because it’s flavorful and can be made in about 10 minutes with no pressing involved. This is one recipe that has helped me learn to love tofu.
Sweet And Spicy Tofu With Steamed Kale
Ingredients:
-
1 block of firm or extra-firm tofu, cubed
-
2-3 tablespoons sesame oil
-
2 tablespoons honey
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1 1/2 tablespoons soy sauce
-
1/4 teaspoon chili powder
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1/2 tablespoon white vinegar
-
a pinch of salt
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1 bunch of kale, washed
Start by making your sauce. Whisk together honey, soy sauce, vinegar, salt, and chili powder until it has emulsified.
Heat a pan over medium heat with enough sesame oil to cover the bottom. Once the pan has become hot, add in your tofu and cook for about 5 minutes until the outside starts browning and the tofu is heated through.
Pour in your sauce and mix the pan to coat the tofu. Continue cooking while the sauce boils down and thickens. As it cooks, the tofu should absorb the liquid and become a golden brown color. It will be done when all the sauce is absorbed.
You can either steam your kale on the side, in the microwave, or(like I did), add it on top of the pan in the last few minutes of cooking. Steam it until it has reduced to about half its original volume.
Serve hot and season with salt and pepper.
What about you? Tofu lover or hater? Any way in particular you like it?
