Beets and limes don’t really go together but that is what I have been making lately. I have continued to get my Misfits Market boxes every other week and sometimes I get things that inspire me. The last time I was finally able to customize and actually choose some items that I wanted so I was happy to get things that I knew I would definitely use.
First up – beets. Chris and I both love beets. I know a lot of folks think they taste like dirt and maybe they do. Maybe I like dirt. Whatever – I was thrilled to get a regular massive beet and a couple candy stripe beets in my box.
Quick recipe for roasted beets for you beet lovers out there.
Preheat oven to 375 degrees. Wash beets under cold water and cut off top and bottom. Cut in half and season with a bit of olive oil, salt and pepper.
Lay beets on a piece of foil, cover with parchment paper, wrap foil around beets to seal package and place in a baking dish.
Roast beets for an hour or until tender when poked with fork. Using rubber gloves or paper towels rub the beets and the skins will come right off. This is the beauty of roasting them. No peeling ahead of time. Serve warm or in salads chilled. Yummy.
Now how about those limes? I had ordered limes and got plenty in my box. Someone in the Misfits Market Menu Ideas Facebook group I belong to had a great recipe for Lime Curd. I had never made Lemon Curd before but I love it and I figured Lime Curd would be another winner.
It was super easy to make and really yummy. My recipe made a couple of cups so I was able to give some away. I still have enough limes to make another batch so that is on the agenda later this week.
Another quick recipe for those of you who might want to make some of your own.
Ingredients: 3 large eggs, 3/4 cup sugar, pinch of salt, 1/2 cup fresh lime juice, zest of 1 lime, 4 tablespoons unsalted butter
Place eggs, sugar, salt, juice and zest in medium saucepan and whisk ingredients until smooth.
Place over medium low heat and stir constantly with wooden spoon until thickened – 4 to 5 minutes. Turn heat to low, add butter and stir until smooth.
Remove from heat, pour into jars and refrigerate. Great on toast and scones.
Have you cooked anything fun lately? Anything different on your menus? I would love to hear all about it in the comments. Remember that each comment means a 50 cent donation to our Comments for a Cause – Fill the Bus Back to School Clothing Drive.
12 Comments
Leave a commentI love beets and limes.Both recipes look so good and easy too. Here is a fun one for you and your readers I made last night when wondering what to do with some stale bread. It is soooo good!
Panzanella (a Tuscany favourite)
1kg ripe mixed tomatoes, helved if small, quartered if large (I used some cherry and some regular size)
300 g day old sourdough or ciabatta etc torn into large chunks
100 ml olive oil
50 ml red wine vinegar (I used balsamic)
1 small shallot minced
100g black olives, pitted
handful of fresh basil leaves torn (or 1 tsp dried if not available)
Heat the oven to 180C (350 F)
Put tomatoes in a colander and sprinkle with 1 tsp of sea salt, let sit for 15 mins
Spread chunks of bread out on a baking sheet and toss with 1 tbsp of the oli. Bake for 10-15 minutes or until lightly toasted
Whisk together remaining oil, vinegar and shallot, season with pepper to taste
Toss the tomatoes, croutons, olive oil dressing, olives and half the basil in a large bowl.Spoon the panzanella onto a plate and top with remaining basil. Enjoy!
It makes a lot so I cut the recipe in half for just us but would be great at a barbeque or large gathering.
Sorry about the metric measurements.
Hi Darlene- thanks for the recipe. I actually needed your recipe last night! I had some old hot dog buns and I decided to make croutons with them. They were ok-I put too much seasoning on them, though. Your recipe has inspired me to try again. I know everyone at my house would love it. Thanks.
I had it with a bit of pasta but I could have had it as the meal itself! Hope you enjoy it as much as I did, Jena. xo
Oh yum!!!! Definitely will try this— thanks for sharing!
I think you will love it! 💗
You have been busy in the kitchen, Beth. No to beets. I may try the curd recipe though! Thanks!
Looks absolutely delicious! We love beets. Excited to find a couple ones (much smaller than yours) in our CSA box. Will try your method of cooking. Someone once taught me to boil them so I just always cook them that way but roasting sounds good!
I am not a fan of beets, at least the beets I ate while growing up. Boiled. Roasted sounds, oh, so much better. I’ve never had lemon or lime curd. Is it pudding? Jelly? That’s how little I know about curd.
I love beets every way I have tried them but a lot of people think they taste like dirt. That’s okay. Curd is often served with tea and scones— I use it on toast and it is yummy! So yes— a spread.
I do like beets and limes. Lately I’ve been preferring a squeeze of lime in my water, instead of lemon. It says summer to me.
I’ll pass on the beets because you know…the dirt tasting thing. 😉 BUT the lime curd? Oh, yummy, yummy yummy! I love anything made with lime and since I also love lemon curd (that reminds me I have some in the freezer I need to use), I can see me loving the lime goody as well. Thanks for the recipe.
What good and interesting receipts. You have been busy in the kitchen. lol