It’s been a long, hard couple of weeks the last few weeks. Work has been difficult as I’ve had supervisor out sick so I’ve been covering her shift, along with all of my work. It finally culminated on Friday when I had to let go of one of my supervisors. While normally I have no problems firing someone (because most often it has been because they weren’t doing the job and I have no tolerance for that kind of thing) this one was different as she had been doing a good job. Unfortunately, a drop in revenue made it necessary to eliminate a position. While the rational side of me knows I had no choice as I had to do what was best for the company, and for my remaining staff (if I didn’t lay off one then they would all have had to go to part time) the emotional side of me was wrecked over this difficult task. Unfortunately, this scenario has been playing out way too often in the recent years. Too many people I know have lost jobs due to downsizing or loss of revenue. I feel lucky that I still have a job, but my heart goes out to the many that have been unemployed for months and months. It is my hope that our elected officals can come together, put their petty partisan politics aside and come up with a solution to help the economy and the American people get back on their feet.
While I could go on and on about politics and the crappy weeks I’ve had, that’s not what you are here for so I should probably bring it back around to food. In my last post I promised a number of beet inspired dishes so today’s offering is a wonderful Autumn time side dish, Roasted Beets. Add to those beets some onion and a few cloves of garlic and you have a dish that delights both the sense of taste and smell.
While this recipe works well with red beets, I prefer to use golden, Chioggia, or candy stripe beets. These beets tend to bleed off less color than your standard red beets, keeping the onions and garlic from taking on a pinkish hue. If that doesn’t bother you or you can’t find anything other than red beets go ahead and use the red.
Roasted Beets with Garlic and Onions
2 pounds beets (I used a mixture of golden and Chioggia beets)
1 large onion
8-12 cloves garlic
3-4 small sprigs rosemary
3 Tbl. extra virgin olive oil
fresh ground black pepper
Preheat your oven to 350°F. Peel the beets and cut into 1-1 1/2 inch cubes. Place in a baking dish. Peel the cloves of garlic and place in a bowl. Peel the onion and cut into bite sized wedges and add to the garlic. Add the olive oil to the garlic and onions and toss to coat. Season with salt and pepper then pour over the beets. Add the sprigs of rosemary to the baking dish then cover the dish with aluminum foil and bake. After 45 minutes minutes remove the foil, increase the temperature to 400°F and continue to cook, stirring occasionally until the vegetables are tender and slightly browned (approximately another 20-30 minutes). Serve immediately.