Notes From The Kitchen
Random Musings and Stories
It's the time of year for root vegetables. Carrots are easy to work into stews, roasts, glazes, cakes, and other recipes. But if you're like me, the mere mention of beets makes you 'beet' it out of the room. I never have been able to eat them. Mark loves them though, and convinced me to try them this way and... I really liked them! We've had them a few times now and I enjoy them. Hopefully the spices in these will have you 'cumin' back for more!
Place the whole beets in an oven-safe dish, drizzle with 2 Tbsp of olive oil, cover, and bake at 375 for one hour or until beets are tender.
While the beets are baking, toast the almonds in a dry sauce pan on medium heat until golden.
Let the beets cool slightly, then peel them and chop into bite-sized pieces (approximately 1/2" cubes).
Combine beets, almonds, remaining olive oil, lime juice, cumin, garlic, salt, and pepper. Mix thoroughly and serve warm.
My name is Susan and I, along with my husband Mark, am the owner and operator of The Corner Cabinet, LLC. I spend my days baking the goodies we sell in our store and love trying out new recipes. I'll be sharing recipes here periodically, in the hopes that others enjoy them as much as we do. The recipes posted will be recipes we've either tried and enjoyed or are my own personal recipes. Any jokes or puns posted are all Mark's and I apologize in advance for them.