Hello Rainy Saturday afternoon! This type of day is always a little more relaxed, and while I am in between my mountains of laundry, I thought I would take a few minutes to share a funny story that just happened today. Well maybe I will share the actual funny story after I give you some background.
So these here are leftover beets and Brussels sprouts I made the other night. Never in my wildest dreams would I ever think of putting these things together, until one of my dearest friends had these at her house one day when we were having dinner together. I thought they were the best things ever because beets are like the misfits in the vegetable world. For one, you have to wear rubber gloves when handling them or you will be a Fuschia fingered mess! And for two, they are high in sugar. So much that I had to actually google if a beet was really a vegetable. 😂 But everything in moderation, right? Nights when I cook a vegetable that might be a little higher in sugar, I only serve meat with it. Skip the side of rice or potato. Seems to be working as I am down a few (19) lbs since June.
Anyway, my friend Lisa makes these beets that are great. The ones pictured on top are my quick “I only have a few of the ingredients”, but in the real recipe, there are a few extra things to add. Like uncured Wallace Farms bacon shown below. We are able to get yellow and red beets delivered to our door from Oberweis, which is a lifesaver at times.
The thing I love about getting recipes from Lisa is that they aren’t really “recipes”. It’s more of a watch and remember type thing. She just knows what’s good together and does it. Everything has always been good out of her kitchen and the day I tried these, I knew it was a keeper.
You will need:
3 medium to large red beets, peeled and cut into cubes
3 medium to large yellow beets, peeled and cut into cubes
2 lbs brussel sprouts, ends trimmed and cut into quarters or halves if smaller
1 lb of uncured uncooked bacon, chopped
sea salt, fresh ground black pepper
Fresh lemon zest
Drizzle a little olive oil on a large baking sheet. Toss the beets, brussel sprouts, and bacon in the oil on the baking sheet. Top with a quick sprinkle of salt and black pepper to taste and bake at 375 for an hour, turning over every 15 mins. You may need an extra sheet to spread them out so they cook evenly. They are done when a fork can go easily into the beet and brussel sprout. Tender, but firm. You know? Yeah, You know.
When they come out of the oven, I grate a little fresh Parmesan and lemon zest over them. I can’t remember if Lisa does the lemon zest but I’ve done it and it’s good.
Now the funny part of the story is that I made these on Thursday and had them with some fantastic crock pot pork. Today is Saturday. I had a minor panic attack using the washroom today and thought I was internally hemorrhaging. Thank God I remembered I had beets. Seriously the thoughts that ran through my brain for a second. Sometimes I am such a nut! Hell if I was hemorrhaging, I am doing pretty good considering I am still alive sitting here typing to you! So there folks, I gave you the heads up in case you ever eat beets! ha ha ha….!!!
Anyway they freeze well and are even better the next day. They are colorful and brighten up your plate. I think they are a great alternative for a holiday vegetable. I would suggest making them a day in advance though and just reheating the next day.
Check out Lisa’s family business at https://www.wallacefarms.com
They are a grass fed beef company out of Iowa that I am so glad I discovered about 10 years ago. They have chicken, pork, wild caught seafood and many other items. There is so much I have learned about food and nutrition from the Wallaces, I really don’t want to know what shape I would be in had we never met. I shudder at the thought. Read up on it and try some to see the difference for yourself.
There will be many other posts that feature Wallace Farms products, but for now I have to move along. It’s Saturday night, and the boys in Black4 are playing, so you know what that means! Going to get my groove on! And tomorrow is my father-n-law’s 70th birthday party so it’s a non-stop pack it in Rock Star Living weekend! Have a good one everyone! Be safe out there!