Who thinks that beets can sometimes taste like dirt? (Me.) I really like the pickled ones out of a can though. Enter this recipe. It is so good it will turn even the worst beet hater into a beet lover. Plus, the color of a red beet can’t be beat. They are like little jewels and so beautiful.
Be sure to wear gloves or use a towel when dealing with beets. But hey, if you like fuchsia hands then by all means good for it. I know one of my forever friends Mardi, (hi Mardi!) wouldn’t mind. She made me wear fuchsia at her wedding. True story. But that is a different story for another time.
Back to the beets!
The colors of this dish just can’t be beat. The brightness of the red beets and the pale orange of the sweet potatoes make for one beautiful picture.
See? Soooo good. Plus this dish is crazy good for you. Sweet potatoes are one of the best bangs for your buck at the grocery store. The most nutrients for your money. Its a win win situation all around!
Peel and chunk the beets. Place on a baking sheet toss with a little salt and pepper. Roast for 20 minutes.
While the beets are getting a head start, peel and chunk the sweet potatoes and onions. Place in a bowl and toss with the garlic, brown sugar, salt, pepper, and 3-4 tablespoons of extra virgin olive oil.
Add the sweet potato mixture to the beets and roast for an additional 40 minutes, tossing after 20 minutes.
If you haven’t noticed already, I love tart and sour things. Fish and chips? Give me the vinegar over the tarter sauce any day. Any time you get lemon as a garnish at a restaurant? You better bet that lemon is going all over my food. These salt and vinegar potatoes are right up my ally. They are an easy side dish to really any dinner and another pinterest win!
Start with come potatoes. I used yukon golds for this. Scrub them really well.
Who is still in a food coma from Thanksgiving? Me. This is a simple and light dinner or side that is quick and delicious. This recipe also comes from my friend Desi, who shared her lovely sugar cookie recipe with me as well.
Plus, I think I am still a little cooked out and needed something that didn’t take a long time in the kitchen. I added some grilled fish and a green salad and called it dinner.
Get yourself and spaghetti squash,
hack it in half, scoop out the seeds, and microwave until fork tender.
Still looking to add to your Thanksgiving table? Still not that big of a fan of green bean casserole, but feel like green beans should be included somewhere? Enter roasted green beans. A quick and easy side for Thanksgiving or any night of the week.
So, have you all seen the recipes floating around pinterest for crock pot mashed potatoes? And ever wondered if it really worked? Well, I’m here to tell you that it does and they are wonderful. Plus, add browned butter to anything and you’ve got instant greatness! The set it and forget method is great for Thanksgiving when you have a million other things going on in your oven and on your stove. These are not a pinterest fail.
I always peel my potatoes and then rinse them off.
Chop them up into one inch cubes.
Add to the potatoes, browned butter, and some chicken or vegetable broth to the crock pot. Set it and forget it. 4-5 hours on high or 8 hours on low.
The potatoes are so soft they almost just mash up by stirring them around. I added 4 oz of cream cheese and some salt and that was it! Another Thanksgiving side simplified!
Place your stick of butter in a small saucepan over medium heat. Let it melt, then it start to foam like crazy, and then it will take on a nutty aroma. Once the foam dies down the butter will be a darker color. Do not walk away from your butter while its browning. It will go from browned to burned in 2 seconds flat.
Add the potatoes, stock, and browned butter to the crock pot. Cook on high for 4-5 hours or on low for 8 hours.
When the potatoes are tender add in the cream cheese and mash with a potato masher or beat with a hand mixer. Salt to taste.