I know I said the next post would be from Hawaii, but I just had to share with you this awesome find before I left.The day before I was to leave for Hawaii, I was in the "boycott" market because it was really hot, I didn't want to walk too far, and I only needed a couple items.
They were having a Tottori fair. If you remember we went to Tottori in 2008.
Anyway, as I happened to walk past the produce area, I noticed this beauty.
Most veggies in Japan markets are not sold with their greens so this really stood out.
Another thing that stood out was the price...110 yen (about US$1.10) for this one bambucha (huge) beet!
Even though I was supposed to be cleaning out my fridge to go to Hawaii, I had to get it.
The last time I saw a beet in the market was a couple of weeks back (and before that I'd never ever seen one in the markets here), it had no greens on top, it was half the size of this one (or smaller) and they were trying to charge 498 yen (about US$4.98) for it!
.JPG)
As I brought it home, I loved how the greens peeked out above the lip of my tote bag.After bringing it home, I wondered how I should cook it. Usually when we have fresh beets in Hawaii, I think my mom steams them.
Instead I decided to roast this one because I didn't want to stand by the stove.
Though I have roasted all sorts of other veggies, this was my first time roasting a beet, especially one this large.
After chopping off the greens, I washed the beet then drizzled olive oil and popped it into a 220C (425F) oven for 30 minutes.
While the beet was roasting, I washed the greens and stalks and threw them into a heated dry pan and added some water and covered it to wilt and steam them.
After 10 minutes or so, I took them out and chopped up the greens.
.JPG)
When the beet was done roasting I let it cool and peeled the thin layer of skin off.Usually when we eat this in Hawaii, we make a shoyu-mayo mixture to dip into or just eat with mayo (Best Foods, of course).
I've heard our President doesn't like beets...he doesn't know what he's missing.
12 comments:
That is a major score. I don't think I've ever seen them that bambucha over here, so I'll be crossing my fingers that the ones out back will be at least half that size!
Seeing your hand next to the beet reminded me of a photo that first drew me to your blog. It was a huge kuri that you had found on one of your walks, resting in the palm of your hand. I thought it was the neatest thing! I love your cross section shot of the beet. It's beautiful.
An acquaintance uses the greens to make fritter-like things. They're delicious, and you get extra nutrition from the part most people just throw away!
That is one big beet! I thought you were already on your way here. Maybe you are by now. Look forward to seeing you.
Gorgeous beet!! Almost looks like a rose. :)
Oh, i'd love to taste your beets. i bet the president would love yours, too. ;-)
Have a good time in Hawaii.
That's a beautiful beet! I love making garlic roasted beets -- Just peel them and dice them into 1/2-inch blocks, drizzle with some olive oil and mix with some chopped raw garlic, salt and pepper. Then roast. The aroma is amazing.
I hope you get lots of beets in your harvest Rowena!
Aw thanks Jalna :)
Ooh that sounds like a great use for the greens Rona!
Very long story Debinhawaii :)
It was beautiful and delicious! Pocky :)
He should try them again Paz, sometimes what you don't like as a child, turns out to be something you like as an adult!
That sounds delicious Jenster, IF I ever come across reasonbly priced beets in Japan, this is what I'm making with them :)
Take care everyone!
Kat
Oh my.... that is a huuuge beet! I grew up eating beets with shoyu and mayo too.
Thanks Kirk, I couldn't believe how big or how cheap it was! Shoyu-mayo was the best on beets and spinach!
Take care.
Kat
About to roast my first beet. Looking forward to the result. Thanks for the inspiration!
hope your beets turned out delicious, TK!
Take care.
Kat
Post a Comment