Wednesday
13 June
At
Farmers' Market on Saturday, Holt obtained a beautiful bunch of golden beets (and
their greens). Last night we cut
off, washed, and stored the greens for future use, then roasted the little
beets in a foil packet at 375º for a half hour until tender. Then slipped the skins off, cut
the beets into quarters, and tossed them in olive oil, white Balsamic, and a tiny
sprinkle of kosher salt to have for today.
The main
course was chosen to go best with these little golden wonders: a roast chicken
from Trader Joe's, with chopped savory, rosemary, and tarragon mashed with
butter worked up under its breast skin, convection roasted at 450º until the
skin was brown and crispy, then turned down to 350º until done, which wasn't even an hour in total.
We ate the breast meat with the beets -
divine - and saved the rest for another day.
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