I’ve been in the midst of an awkward living situation for the past few months and have had the utter joy of living with my partner’s older brother while him and his wife are in the process of moving overseas. As someone who has had very few roommates in her life, I am overjoyed that at the end of the month we will have the place to ourselves and life will be back to normal.
I think the best part of the last three months was when I got a lecture from my partner’s brother about “not leaving dirty dishes in the bathroom.” This lecture turned out to be a misunderstanding spurred by the fact that I had left a bowl of my homemade citrus and coconut body scrub on the bathroom counter. Apparently when the coconut oil hardens (as coconut oil does when it is cold), this mixture ends up looking like “moldy cereal with almond milk.”I’m totally guilty of being an almond milk drinker, but dude, I didn’t leave moldy cereal in the bathroom. It’s body scrub, I swear. I think by the end of this experience we are all excited at the possibility of having our own personal space again.
I do have to say one thing I am grateful to him for and that is this recipe. I thought I had enjoyed beets every possible way that one could enjoy beets: roasted, boiled, steamed, and raw. But fried? Ooh, this is dangerous business.
The important thing about this recipe is to keep a close eye on the beets as they cook. Since beets contain a lot of natural sugars, they can quickly burn if they cook too long. The cooking time depends on the type of pan you are using and the heat of your stove so my best advice is to turn them frequently and pull them when they are just fried and crisp. If the edges start to turn black, they are definitely done and should be removed immediately. If you don’t have a fresh lemon and parsley, these are delicious enough with some simple black pepper and salt on top.
Recipe type: Sides
- 2 pounds beets, tops removed
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parley, chopped
- Freshly-ground black pepper and sea salt to taste
- Wash and peel beets. Slice into matchsticks.
- Add olive oil to a large pan over medium-low heat. Add the beets and saute for 20 – 30 minutes, turning frequently, until beets are fried and crispy. Remove from heat and toss with lemon juice and fresh parsley. Add salt and pepper to taste and serve hot.
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