Baked Beets

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I love beets. This year I planted 3 heirloom varieties. The typical red beet, a golden beet (orange color) and a beet called Chioggia.

Chioggia is a dark pink beet, and when sliced open has beautiful stripes, like a gorgeous bulls-eye.


When cooked, the stripes disappear. Isn't it beautiful?

I've found the easiest way to cook beets is to bake them.

Baked Beets (recipe)
Beets, all about the same size
Roasting or large cake pan
Aluminum foil

Wash beets, remove leaves. Place in the pan. Cover pan with aluminum foil. Bake at 350 degrees for about an hour. Remove from oven. Test beets by poking with a fork. If they are tender enough, let them cool. Once cooled, the skins simply slip right off.

I love cold cooked beets drizzled with my favorite vinaigrette salad dressing. They are also great warm with a bit of butter. Pickled beets are also great.





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How to bake rice

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This is the easiest way to make rice. It comes out perfect every single time. As with most grain recipes, keep the ratio 3 to 1. 1 cup grains (rice in this case) to 3 cups water.

Baked Brown Rice Recipe
2 cups long-grain brown rice
6 cups hot water
2 tablespoons oil (canola or olive oil)
Seasonings of choice (optional)


First, have a big pan on hand. I use a simple roasting pan.

Pour in the brown rice. (You can probably use this recipe with white rice but I've never tried.)



Then pour the hot water over the rice. Add the oil, to keep the rice from sticking together.  Add seasonings (optional). Stir.



Place in a preheated 350 degree oven. Bake for 1 hour. Remove & let stand for a bit before serving (this will allow it to soak up an extra water if there is any).
Finished!




Save leftover plain rice to make Penny's Favorite Summer Rice Salad.

Notes:
Good seasongs include garlic & herb.
Cumin & chili powder for mexican rice.
Plain salt for regular rice.

If you want to make meat with this, just toss some chicken on top of the rice (the chicken breasts can be frozen). It will bake with the rice for the same time & temperature and you'll have a very easy casserole.

This rice never comes out over-done, gooey, sticky like it does when I cook it on the stovetop.

I try to put a lot of things in the oven at once to conserve electricity. I will toss a few potatoes in with the rice to bake. Then I can make homemade hash browns the next morning or a breakfast skillet.


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