From June 9, 2009. Once the CSA started coming in, I had to think of things to do with various vegetables that I don't normally buy in the grocery. Roasting almost always works well. If you eat a lot of beets, remember that you ate a lot of beets in visits to the toilet over the next day or so. Well, you'll probably remember it either way, but if you go in thinking, "I ate a lot of beets recently," you're more likely to just let things go, rather than immediately coming to the conclusion that you've got cancer and need to call a doctor.
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2 bunches small beets
4 leeks
1 carrot
2T olive oil
salt and black pepper to taste
1/2t - 1t garlic powder or 2-3 cloves of garlic
Wash and cut stems and taproots from the beets, then quarter or half them, depending on the size of each individual beet. Half, clean, and then chop the leeks into 1-2" lengths, and cut the carrot into pieces of a similar size to the beets. Put the vegetables in a 9x13 casserole and drizzle heavily with olive oil, then sprinkle with kosher salt and 15-20 grinds of black pepper. Sprinkled garlic powder over it all, or peel and cut the ends off of 2-3 cloves of garlic and toss them in whole. Toss to get everything coated. Baked at 400 for 25 minutes, stir the mixture, and let go for another 25 minutes.
1/2 cup water
2-3 T bragg's liquid aminos
1 1/2T watered down miso paste
1T chili paste
1/2t chipotle powder
1t garlic powder
1/2t thyme
1T olive oil
1/2 cup dry couscous
Put everything but the couscous into a pot and brought it to a boil. Added couscous. Stir to mix the "broth" evenly, and then take it off the eye and let it sit for 5-10 minutes.
Dish couscous onto plate, spoon vegetables on top of couscous. If I have it, I'll add gorgonzola, as the sharpness of the cheese matches well with the sweetness of the roasted vegetables and the spiciness of the couscous. It will be just dandy without the cheese, though.
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