Real Roasted Beets

A few days ago, I came across a list of 10 Foods Sold in the US that Are Banned Elsewhere, and I have been unable to get it out of my mind since. I’m continually adding items to my own growing list of “Crap I Won’t Eat,” but that list reminded me I need to take another look at what I eat. I already know that when I see something on a grocery shelf—in a box, marked with an expiration date ten years from now, calling itself food—that it’s lying. But what I need to remember, is that even the fresher items, the meat, poultry, fish and dairy products, might contain things I wouldn’t want to rub on the bottom of my foot, let alone feed my family.

As Americans, we like things fast. We invented fast food. And little by little, we’re poisoning ourselves with it.

30 minutes to cook a steak and roast some sliced beets or 20 minutes to mix up a box of mac and cheese. Shouldn’t even be a question.

Here’s my recipe for Roasted Beets

Ingredients: 

Beets

1 teaspoon Balsamic vinegar

salt and pepper

Directions:

1. Preheat the oven to 400 degrees.

2. After removing the tops and the root ends, peel and quarter the beets.

3. Place on a sheet pan and toss with the olive oil, salt, and pepper.

4. Roast for 35 to 40 minutes or until tender.

5. Remove from the oven, toss with the balsamic vinegar and sprinkle with salt and pepper.

For the steak, this time of year, I fry it in a warmed pan with a small pat of butter, adding some crumbled blue cheese in the last few minutes of cooking.

Simple food. Real, and delicious.