I ordered a food bag from The Loft Market and found that some of the items in the bag I had no clue what they were. I grew up in a home that ate the regular foods, nothing too exotic. Although I don’t think you can classify golden beets and kale as exotic, just different. I grew up with red beets, regular cabbage, and you know the normal day to day meat and potatoes with the regular vegetables.
Now I am looking on-line for pictures and recipes of vegetables that I don’t know and how to cook. I’ve made Kale Chips. A napa cabbage salad. And my favourite so far, baked golden beets. I never knew golden beets existed. Did you know there are other types of beets out there? Don’t get me started on all the different types of squash out there! The outside is a pink or light red colour and the inside is actually a golden colour. Amazing. God is so creative!
For the Baked Golden Beets I peeled the beet. There was no juice like in red beets. Then, I sliced it. I found that slicing it in half and then putting the flat side down help with cutting it since it is hard. I put olive oil on a cookie sheet and placed the beet slices on the sheet. I baked them at 350. I’m not sure how long it was, but until they were a little brown and tender. Do not cook until they are mushy. I suggest flipping them over at some point. Mine where brown on one side and not the other. Next time I will not leave them in as long as some shrunk. They were so tasty! It was a cross between a red beet and sweet potato. I highly recommend them.
For the Napa Cabbage Salad I sauteed some onion, garlic, and green pepper (the onion and pepper was from the loft bag) in olive oil. Before hand I shredded the napa cabbage and carrots. After the onions go translucent add the cabbage and carrots and a bit more olive oil. Stir around for a minute or two. Add some soya sauce to taste. Keep mixing for a couple minutes. I did all of this in a wok. I poured it into another bowl. It is best in a smaller amount – side dish – then a main dish. It was nice because it was warm for a fall day.
For Kale Chips clean the kale and dry in a spinner. Rip or cut into bite size pieces. Toss in olive oil and salt. I rubbed oil on the bottom of the cookie sheet as well. Place on a cookie sheet and place in the oven and cook until the kale is crisp. I think about 7 – 10 min. Sorry I can’t remember exact time. Do not cook too long or they will fall apart, but make sure you cook long enough so they are crispy. Yes, they do turn crispy. Eat warm. These do not save. Do not attempt to re-heat in the oven or safe for the next day. They are best right out of the oven or shortly after. Instead of salt I used Soya Sauce. Be sure not to use too much sauce.