Baked Fish with Roasted Beets

 

A guest post from customer Ashley:

 

I bought some cod this past week and received three beets in my Brewers Organics produce box.  Nothing like having good easy recipes for both.  They require very little ingredients and the prep time is minimal.

Here’s all you need to make baked fish:

Baked Cod (or any white fish you like)

Aluminum Foil

Baking Pan

Salt & Pepper

Coconut Oil

1.Preheat oven to 450 degrees.  Line the baking pan with aluminum foil or a silicone baking mat to make cleaning up super easy.  Grease the foil/mat with coconut oil.

2. Place the white fish in the pan.  I used a plastic glove to lightly spread coconut oil on the fish.

3.  Salt and Pepper to taste.  You can really use any spices you like to season the fish.

4. Cook for 8-12 mins and let sit for a couple minutes before eating.

Roasted Beets:

The roasted beets are prepped very much like the fish. Here’s what you need:

Baking / Cookie Sheet

Aluminum Foil

Coconut Oil

Sea Salt

2-3 Smaller Sized Beets

1. Preheat the oven to 325 degrees.  Line the cookie sheet with aluminum foil and grease the pan with coconut oil.

2. Wash the beets really well.  Cut the ends off of them but there is no need to peel them.

3. Spread coconut oil over the beet and lightly salt to taste.

4.  Roast for 45 minutes and just check to see if they are softer and tender.  When they are fully cooked, the skin should be very easy to peel off.  I typically wear a glove so my hands don’t get dyed bright pink.

 

These are two great healthy recipes that I really enjoy.  I am all about easy and minimal prep and clean up.  I would add a small garden salad to this meal to get more veggies in for the day.  Enjoy!

Spinach and Sorrel Salad with Beets and Goat Cheese

 

A guest post from Kerri:

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Long time no blog, friends! This is the time of year when it is at least a part-time job to harvest all the garden goodies I’ve been tending to so lovingly.  I feel like I need to take a day off of my full-time job just to can and freeze my bounty!  Not to mention that my little sprout of a son just started 4KJ.  Thank goodness for an easy, breezy dinner brought to you by the humble beet.  I have to admit that, prior to cooking up the beets from my garden, I don’t think I’ve had a beet since was in 4K.  I’m not sure when my disdain for beets began but it surely ended when I tried this great Spinach and Sorrel Salad with Beets and Goat Cheese that I whipped up.  Ready in a little over 30 minutes and impressive enough to serve for your next dinner party that your friend or relative that always criticizes your cooking will be attending.

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The Ingredients:

6 beets

1/3 cup chopped walnuts

3 T syrup (any breakfast syrup works just fine)

Fresh baby spinach

Sorrel ( I used a red-veined variety from my garden that looks really good with the red of the beets)

1/2 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

Goat cheese (the recipe calls for a dollop for each salad but I won’t judge you if you use more…goat cheese is darn tasty)

 

The Recipe:

1.            Place beets in a saucepan and fill with enough water to cover.  Bring water to a boil and cook until tender.  For my beets, I found that this took about 35 minutes.

2.            While the beets are boiling, heat the walnuts in a skillet over medium-low heat until they just begin to toast. Then, stir in your maple syrup.  Cook and stir until evenly coated and remove pan from heat and allow the walnuts to cool.

3.            To make the dressing, whisk together the orange juice concentrate, balsamic vinegar and olive oil in a small bowl.

4.            Your beets should be done cooking now.  Drain and cool them and cut them up into cubes.

5.            Pile up some spinach on each of four plates.  Then, divide candied walnuts equally and sprinkle over thespinach. Then place a few leaves of your sorrel on top of that. Next comes a helping of your cooled, cubed beets on the salad and top with a dollop of goat cheese (or more…I won’t tell).  Finish your salad off with a drizzle of dressing (or more if you prefer).

6.            Enjoy your fancy-pants salad.

Don’t know what to do with the beet greens leftover from your prep for this recipe?  Stash them in the fridge and sauté them up in some olive oil for a quick side for lunch or dinner the next day.

A note on harvesting your beets: After researching to try to determine the best time to harvest beets, I found that there is no right time.  I harvested mine in mid-August and they could have been just a tad more tender.  I would recommend beginning to harvest your beets in early August to make sure they don’t turn woody.

Next time: Eggplant…the versatile vegetable that doesn’t look like an egg.

P.S.: Check out a recent harvest from the garden!

 

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Pickled Chioggia Beets

beets holly

Greetings, and what a beautiful day it is!  Heading out to SW Wisconsin this weekend for some nature and leisure time, watching my husband fly fish and reading books under trees. Here is a recipe for Pickled Chioggia Beets.  I was inspired to try it after receiving my chioggia beets in my last Brewer’s Organics delivery!

Pickled Chioggia Beets

Makes (3) 500 ml jars

Ingredients:

2 1/2 pounds scrubbed beets, tops and stems removed

2 cups white vinegar

1 cup rice wine vinegar

3/4 cup water

1/2 cup sugar

2 tbsp pickling salt

1 tsp coriander seeds

1 tsp mustard seeds

3 cloves garlic

rosemary (optional)

Directions:

1. Boil the beets in a large pot of water for 25 minutes or until the largest beet is fork tender. Drain and place in a bowl of cold water. Once cooled trim the skin from the beets. Slice and set aside in a clean bowl.

2. While the beets are cooking clean and process 3 jars and the screw lids in a boiling water canner for 10 minutes. Keep hot in the water while you clean and slice the cooked beets.

3. While you prep the beets combine the vinegars, water, sugar, salt, and seeds in a medium saucepan. Bring to a boil and keep hot, hot until ready to use.

4. Quickly drain your sterilized jars. Keep the water boiling.

5. While they are still hot add a garlic clove to the bottom of each jar, then fill with beets. Stop filling 1/2” from the top. Carefully pour in the pickling liquid, leaving at least a 1/4” from the top of the jar of space. Wipe the rim of the jar with a clean cloth and screw on the lid.

6. Process for 20 minutes in a boiling water canner. Do not start timing until the water comes to a boil after you add your jars.

Enjoy the beautiful weather!

Holly