RECIPE. Aug 29, 2011

Roasted Beets in my Heart

I have been stating the obvious lately. It’s so beautiful in the summer. My soul gobbles up the warm sun and stores extra away for the winter. The vegetables we eat every day are grown by our own two hands. This last statement has really blown me away as I try to appreciate those things we usually take for granted. This little seed grows with nothing more than sunshine, water and soil into something I and my family can consume. It can be diced, sliced and mixed and brought to a one year old’s birthday or a summer potluck with friends. It can elicit genuine sighs of contentment and squeals of glee. This small seed brings so much joy. How fortunate we are to grow our own food or establish a relationship with those who grow it for us.

Think of what we are missing out on when we buy our food, blind to where it originates. This doesn’t mean to do so is terrible or evil but unfortunate, sad even. As I grow our own food and build strong relationships with those that provide what I cannot, I feel this connection to what I bring to the table and serve my family. This connection grounds me, helps me stay focused and reassures me in times of chaos.

I am reminded with one little seed, we can provide so much. Most recently, a man dropped by our house and asked if he could take apples off of our tree to make applesauce. This tree started with one little seed, soil, sun and water. I happily said, “Yes” and he brought back four jars of applesauce plus two jars of jam in exchange. This exchange was not formal or required but the relationship and connection we created from food right out of our front yard still amazes me.

It’s obvious to say that food connects us as much as it fuels us. This recipe was inspired by this blog and in the original post she talks about her relationship with her grandmother and beets. A love for a person connected to the taste and experience of food. This is what I love about cooking. This is why I write this blog.

Preheat oven to 450 degrees. Chop beets into chunks thin enough to roast quickly (about 1/4 inch). Chop greens and set aside. Toss beets with olive oil, salt and pepper in a pan with sides. Roast for about 10 minutes and mix them up a bit. Roast another 10 or 15 minutes.

About five minutes before beets are done, heat skillet with 1 Tbsp coconut oil and cook fish until it easily flakes apart when proded with fork (about 5-8 minutes on each side, depending on thickness). Once fish is cooked, set aside. Mince garlic and saute with greens in coconut oil, salt and pepper until wilted and bright green. Remove beets from oven and test with a fork. They should be very soft and have a bubbly skin.

Lay greens on center of plate, top with beets and then fish. Sprinkle coconut on top of dish. Savor.