Making a base camp (the overlooked vegetables)

Let's talk vegetables.
You probably don't like them (maybe you do, what do I know.) You probably had a bad experience in elementary school (not with vegetables - just in school.) Well, you have to eat vegetables sometimes and Thanksgiving is as good about a time as any.

We're going to deal with two unsung vegetables - today, Beets and tomorrow, (not the world but) Fennel - that you could add to your holiday table.

Roasted Beets

Ingredients:

* 3 fist sized beets (how big is that - I don't know, how big are your fists?)
* 2 tablespoons of oil (canola or olive)
* 3 cloves of garlic
* Kosher salt
* Small red onion
* Fresh tarragon or mint leaves
* Mustard Vinaigrette *
* Goat Cheese **

Tools

* Sharp utility knife
* Cutting board
* Peeler
* Aluminum foil
* Tongs
* Medium size mixing bowl


Directions:

Preheat the oven to 350° F.

Scrub all beets (we'll peel them once they have baked - actually you'll peel them - I'm not with you at the moment.) Tear off six squares of aluminum foil and place three of the squares on the counter and put the others aside.

Place one beet and one clove of garlic (unpeeled) on each square. Rub the beets with oil and a generous sprinkle of kosher salt. Stop thinking that you don't like beets - don't make me come to your house. Wrap the beet tightly in the foil. Wrap each of the enclosed beet packages in another square of aluminum foil.

Place the beet packages on a small baking tray. Bake for about an hour, until they are soft when pierced with the tip of a sharp knife (please to not do this to test if a loved one is done.) Open the packages and allow the beets to cool slightly. Be careful - there could be juices seeping out of these packages and beet juices can stain (no amount of Shout® will get them out.)

Cut your red onion into thin slices and set aside (if you find the taste of onions too strong, soak in ice water until ready to use.) There's no rest for the wicked though - you can prepare the other vegetable, fennel, while you're waiting for the beets to roast (recipe to follow.)

Slightly grease your hand (and get you minds out of the gutter - you're greasing them so you can avoid staining you hands) and remove the skin of the beets. You should be able to do this with a knife but if you're nervous handling a knife with greasy hands, use the peeler. Once you have the beets peeled, quarter them, and then slice the quarter pieces in half.

Remove the roasted garlic cloves from the packages. They should be soft enough that you can squeeze out the pulp into the mixing bowl. Add a small pinch of salt and a small drizzle of oil. Whisk together, then lick your fingers (no one is in the kitchen; go ahead - roasted garlic tastes great.) Add the sliced beets into bowl with the onions and shred either some of the tarrigon leaves or mint leaves (which ever you prefer) and toss. If you wish you can serve like this.

Or you can toss the cooked beets with a Mustardy vinaigrette* and top with goat cheese**.


I save glass jars. Not in some bizarre Howard Hughes bodily fluid sort of way but I need a perfect mixture or storage container way. I have a shelf in a closet that has been dubbed the glass museum. If you don't have that kind of space, save at least one Grey Poupon mustard jar and two spaghetti sauce jars. The mustard jar is a great size for making salad dressings and the spaghetti sauce jar is the perfect size for cocktail shaker.

* Mustardy Vinaigrette

Ingredients

* 1 heaping teaspoon grainy mustard (remember to leave the s off, you know why.)
* 1 tablespoon balsamic vinegar
* 3 tablespoons extra-virgin olive oil
* Salt and pepper


Add the mustard and the vinegar into an empty jar. Shake. Add a pinch of salt and pepper (to taste.) Add the olive oil and shake until thoroughly combined.


** Feel free to use what ever goat cheese you like (I like a fresh goat cheese rather than an aged cheese with the beets but again, it's your choice.)