It’s been a hectic weekend. I know I mentioned that we were moving, and it finally happened. Last Wednesday, Thursday, and Friday, BF and I spent almost all of our waking hours sorting and packing. Despite our efforts at preparation, moving day was still chaotic. Luckily we had three big guys helping us. Boyfriend and Roommate are both strong guys, but between the three of us, we have a ridiculous amount of stuff! (Things with nicknames like “couchzilla,” “the horde of futons,” and “the La-z-boys,” yes…plural)
With little time to prepare for the move, we selected a small two bedroom apartment with a month-to-month term, which buys us time to look for exactly what we want…although the idea of moving again makes me want to run away from home and join a circus. Unfortunately, that left us scratching our heads while trying to figure out how to fit the contents of a three bedroom house with a full basement into a small two bedroom apartment with minimal storage. Suffice it to say that moving our belongings to the new apartment and a rented storage unit turned into two giant games of 3D Tetris.
As you can imagine, with the move less than 48 hours behind me, both my house and my life are in a state of disarray. And yet, somehow, I’ve managed to create not one, but two delicious recipes from our CSA bounty today. The first, Balsamic Glazed Beets was a show stopping side dish with dinner. I don’t have a forks rating for this one yet, but Boyfriend ate these and took seconds. Considering his relative aversion to vegetables, that is a huge endorsement! (I’m not a huge beet fan, but even I loved these!)
Beets are one of those polarizing foods. Most people either love them or hate them, with very little in between. Where do you fall? If you love them, what is your favorite way to prepare them? Let me know in the comments!
1 Tbsp Butter
1 Tbsp Balsamic vinegar
1/2 tsp Lemon zest
1 Tbsp Brown sugar
Preheat the oven to 350° F.
Trim the leaves of the beets, retaining about 1 inch of the stem. Scrub each beet, being careful not to break the skin. Place the beets on one half of a sheet of aluminum foil and drizzle with olive oil. Cover loosely with foil and tightly seal the edges. Bake for 1 hour and allow to cool until they can be handled, 20 to 30 minutes.
When the beets are cool, combine the butter, vinegar, lemon zest, and sugar in a small sauce pan over medium-low heat.
Remove the stems, roots, and skins. The skins should slip right off; if not, peel thinly with a sharp knife. Slice the beets. Bring the sauce to a boil for one minute. Add the beets and stir gently to coat.