Meatless Monday: Roasted Beets Recipe (And a bonus post – how to get beet juice stains off a white dress)

A week or so ago, B and I picked up our CSA for the week and I was delighted to find fresh beets! I LOVE beets and find them so delicious in so many things  – in a salad with goat cheese, roasted, on top of a pizza, just alone as a snack, or even in smoothies or juices (ok confession I’ve never had a juice with beets but I’ve seen them at the West Side Market at the stand where B gets his frozen strawberry lemonade and I’ve thought about getting it). B, however, doesn’t really like beets. Still, he said that whatever I did with them he’d try the recipe.

So, what did I do? I called my mom. I asked her what she does because she roasts beets quite often. She told me how she roasted them (in the oven, in foil, and then tosses them in a mustard vinaigrette) and to be careful because beet juice stains everything(the counter, your hands, etc. ) so not to be careless/quick (which I often am when cooking). That is foreboding – make note. And here’s the recipe:

oven roasted beets mustard vinaigrette

Roasted Beets with a Mustard Vinaigrette

Here’s what you need:

  • 3-4 medium beets, cleaned and prepared (chop the top, bottom and greens off- but save the greens! You can saute them like spinach)
  • salt/pepper
  • dash garlic powder
  • 3 Tablespoons olive oil, separated (1 Tb plus 2 Tb)
  • 2 Tablespoons of red wine vinegar
  • 1 glove of garlic, pressed
  • 1 teaspoon Dijon mustard

Here’s what you do:

  1. Preheat the oven to 400 degrees F.
  2. Using a brush, coat the beets with approximately 1 Tablespoon of olive oil, salt, pepper and garlic powder.
  3. Create an aluminum foil pocket for the beets. Put the beets in the foil, wrap the foil around them, and put in the oven.
  4. Bake for approximately 45-55 minutes or until a fork can easily pierce through the beets.
  5. While beets are roasting, make the vinaigrette. In a small bowl, whisk together 2 Tbs olive oil, red wine vinegar, pressed garlic and dijon mustard.
  6. After beets are done roasting, wait until they are room temperature and then remove from their foil pouch and peel the beets. The skin should come off very easily. Pour dressing over peeled beets.
  7. Enjoy!
sliced beets

cut the ends off the beets

oven roasted beets

Enjoy!

So I made the recipe, as she shared with me, and the beets came out great! They were delicious, juicy  and even B didn’t hate them. Which is a good thing – he generally hates beets and think they taste like dirt. AND I didn’t get juice ANYWHERE. I was feeling kinda cocky actually, thinking wow I am such a good beet roaster. I didn’t get beets on the counter, or on me.

The next day I brought some into work as a snack. I ate them super carefully, as I was wearing a white dress and didn’t need any beet juice on my dress. I finished eating them and couldn’t believe my luck – I was clean! As I was bringing my bowl into the kitchen, I noticed I had dropped a beet. I picked it up from the floor – and BAM. It slipped out of my hand. Onto my dress. It literally ROLLED DOWN MY DRESS. I had a DARK RED line of stains down the front of my dress! I ran to borrow a stain stick from a coworker. The little Tide To Go stick just didn’t do it – it wasn’t big enough to handle the entire dress.

Luckily I had been in meetings from 8 a.m. through 2 p.m. that day and had about an hour free until my next meeting  – so I ran home. Well sorta – I power walked back to my apartment, called my mom, and asked her what to do. She suggested soaking it in a stain remover solution and then washing it on cold water. She also suggested I treat it with seltzer water, but I had literally just finished our seltzer earlier that week. So soaking then washing was what I was going to do.

This is what happens when you spill beets on your white dress .... okay maybe not really

This is what happens when you spill beets on your white dress …. okay maybe not really

Here’s what I did:

  • I sprayed the dress liberally with my Shout Stain Remover Spray and let it sit for about 10 minutes while I found something new to wear and checked my email.
  • I tossed the dress in the wash, on cold. In addition to detergent, I also added two Tide Stain Release Boost packs to the laundry machine.

And here’s what happened:

THE DRESS IS AS GOOD AS NEW!

Yup. Sorry, no before/after pictures – I didn’t take a picture of the dress with the beet juice all over it. But I promise, it was ugly. I’m not sure if I’ll have the courage to roast beets anytime again soon …and if I eat them, I may have to wear a garbage bag!

Fresh Fork CSA Week Four And An Asian-Inspired Bok Choy Stir Fry {Recipe}

Week Four of Fresh Fork was the first week that did not include any meat. I know, right – that meant tons of even more great greens and other veggies. And cheese! OH cheese. How do I love thee. Anyway, I digress. We picked up Week Four and were greeted with the following:

fresh fork week 4

everything from our bag (minus the camera-shy cherries)

Week 4:

  • 1 dz eggs
  • 1 head large stem bok choy
  • 1 head red leaf lettuce
  • 1 head baby bok choy
  • 1 6 oz piece Charloe cheese
  • 1 lb bag snow peas
  • 1 head broccoli
  • 1 lb sweet cherries
  • 1 bunch beets with tops
  • 1 bunch spinach
  • 2 ct zucchini
  • 1 quart strawberries

This week did the following:

  • Bok choy, baby bok choy, snow peas, broccoli: I made an awesome Asian-inspired stir fry. I had never cooked with bok choy before but was excited to stir fry it with some of the other veggies we had. I’m pretty pleased with the results and am sharing the recipe below.
  • Eggs: Breakfast and baking! I just made some awesome peanut butter cookies that are also blog-worthy.
  • Lettuce: Salads for lunch.
  • Cherries: SO delicious! B isn’t usually a cherry fan and they are not typically my fruit of choice but they were so delicious. I’m sad they are gone.
  • Strawberries: These were pretty ripe when we got them and I knew we wouldn’t be able to finish them AND the cherries right away so I froze them. Can’t wait to decide what to do with those!
  • Spinach: sauteed in a little olive oil and garlic and enjoyed for breakfast with my eggs.
  • Zucchini: TBD. I was going to roast them like last week but haven’t had time – I may just blend them up and save for future zucchini bread baking.

    fresh fork week 4 prepared

    fresh fork week 4 prepared

Yup. That’s it. Nothing else to report on. What’s that? You notice  I missed the beets and you’re you’re dying to know how I prepared them? Don’t worry, I’ll feature them on an upcoming meatless Monday post. And let you know what to do if you also spill them all over your white dress. Not like that has ever happened to me.

asian inspired bok choy stir fry with baby bok choy sugar snap peas and broccoli

Asian-Inspired Bok Choy Stir Fry

 Here’s what you need:

  • 1 Tablespoon olive oil (you may need a little more if you have a ton of bok choy like I did)
  • 2 cloves garlic, finely diced
  • 1 Tbs powdered ginger (you could use fresh ginger but I didn’t have any so the spice from my spice rack had to do)
  • 2 large bunches of chopped fresh bok choy – I used all the bok choy we had which was a LOT. One huge bunch bok choy plus a bunch of baby bok choy
  • 1 c chopped broccoli
  • 1 c snow peas
  • 2-3 Tablespoons reduced-sodium soy sauce
  • Sriracha to taste

Here’s what you do:

  1. Chop up bok choy. Not sure how to do this? This is a pretty good video to show you how.
  2. Heat oil in a large skillet over medium heat.
  3. Add garlic and cook for about 1 minute.
  4. Add broccoli and snow peas and cook 2-3 minutes.
  5. Add bok choy, soy sauce and ginger powder. Bok choy cooks up pretty fast, so keep an eye on it. Recipes I had said it could be done in as little as 5 minutes, but since I had SO much in the pan it took me more like 10 minutes. The bok choy is done when the green parts are dark green and wilted and the stalks are crispy but tender and flavorful.
  6. Add sriracha to taste. I like mine spicy so I added a good drizzle over the top.
this is only like 1/3 of the bok choy we had.

this is only like 1/3 of the bok choy we had.

bok choy stir fry with broccoli and snow peas

bok choy ginger stir fry with broccoli and snow peas .. and sriracha!