Saturday April 16
Since Krause's at Findlay Market had no first cut ham, we just got a 3 1/2 lb. slab of Schad's ham from Bender's. Baked it in the same roasting pan as the following, which Holt was inspired to make by seeing something similar in one of the new prepared-food places at the Market.
Beets and Sweets
4 medium beets (we roasted these ahead of time)
2 tablespoons olive oil
1 small garlic clove, minced
1 teaspoon ground coriander
kosher salt and freshly grated pepper
1 tablespoon honey
2 medium sweet potatoes, peeled and cut into chunks
Preheat oven to 400 degrees F. To prepare beets, cut off greens to be used in something else, and wrap whole beets in two separate aluminum foil packets. Let roast for an hour, until almost tender. Open the packets, let cool a bit, and then the skins will slip right off if you rub them. Chop the beets into chunks.
While (or after) beets are baking, place peeled and chopped sweet potatoes, olive oil, garlic, coriander, salt, pepper and honey into a large bowl. Mix together till all of the sweet potato chunks are coated with the mixture. Place onto hot baking sheet and let roast for 45 minutes. Check every 15 minutes and flip to ensure even roasting. When done and edible, stir together with warm beets in a bowl.
The sweet potatoes broke up a bit too much when you tossed them with the rest, but the combo was quite tasty.