There is nothing like sourdough bread out of your own oven. The outside is crispy, crunchy and chewy, while the inside is spring. The tang of a fermented loaf promises a satisfaction that is hard to beat.

ANYONE CAN MAKE SOURDOUGH if they use this recipe.

I am reposting this because I’ve made three loaves in the last week and tweaked my recipe once more. My family noticed the difference and say it’s the best bread I’ve ever made and better than we buy at the Farmer’s Market.

EVERYONE loves this bread. It’s above average and the recipe is so easy and straightforward, you will be able to bake a sourdough loaf that your family loves.

Most of the sourdough recipes I have made here have come from my favorite sourdough book. This recipe is an adaptation of one of the recipes I’ve used most often.

I decided that I would share it, because this is for the everyday person who hasn’t devoted a lot of time to baking sourdough and might be a bit intimidated.

This loaf, while delicious, had sporadic holes, which led me to add more water and change the flour. The point is that I’ve never made a bad sourdough loaf, but some were better than others.

What is Sourdough Bread?

In basic terms, it’s made with flour and water and leavened with a sourdough starter (fermented mix of flour, water, wild yeast), not using commercially sold yeast. It has a delicious aroma and tang due to the fermentation. It should have a crusty crust and a springy inside with lots of holes.

In complex terms, there are hundreds maybe thousands of ways to combine flour, water, and salt to get a of loaf of bread and there are volumes written about it.

There are so many opinions on water to flour ratio, temperature of water, temperature of room, how long to bulk rise, final rise, refrigerate, etc. and how to handle the dough. I have seen spread sheets on making sourdough that take a genius to decipher. You don’t need to do that.

This is why I’m sharing this. If you’re new to sourdough, this is a great place to start and you will have a way to make sourdough bread without intimidation for the rest of your life.

This is a high hydration recipe, meaning a more water in the recipe. High hydration results in bigger holes and we want bigger holes (a more open crumb) in our sourdough. I used to follow the book’s exact high hydration recipe, but I wasn’t getting the bread I wanted. It was a very good loaf of bread, but didn’t have the exact interior I was looking for.

While the loaf on the left is good, the loaf on the right is bigger and turned out better, as I made a few changes that I’m sharing here in the recipe. The loaf on left was over-proofed; the loaf on right perfectly proofed. See below to know how to test.

Tips on Proofing Sourdough

There is a window for perfectly proofed sourdough, but the timeline on this recipe will help you reach that without too much fretting. I have never had a proofing issue with this recipe.

• Perfect Proof Time: Press finger lightly into dough and if it slowly springs back, it’s ready to bake. Don’t wait.
• Under-Proofed: The dough springs back too fast and disappears. Continue proofing, while heating oven 30 mins. Check in 30 minutes.
• Over-Proofed: The dough doesn’t spring back at all. You missed the baking point. Do not slash. Bake right away. Your bread will not rise as much, but will still taste good.

A good spring means your bread got off to a good rise in the oven before it began to crust and you will have an even loaf. Not flat. Not dense.

My Secret to a Good Spring

One of the things I have discovered after years of baking sourdough bread is a combination of bread flour and a 00 all-purpose flour. The soft wheat combined with the bread flour for some reason gives my bread just the right amount of stretch and spring. We have noticed the difference.

However, if you don’t have 00 flour, following these directions will still result in a great loaf of sourdough bread. The bread below is made with traditional all-purpose flour and still has the holes.

You do not need a proofing basket, and can use a deep glass bowl, but I like the shape it gives.

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Easy Sourdough Bread Recipe

How to Make Easy Sourdough Bread Recipe with Tips

Course Bread

Cuisine American

Keyword bread, sourdough

Prep Time 10 minutes minutes

Cook Time 53 minutes minutes

Resting Time 10 hours hours

Servings 8 pieces

Equipment

• Dutch Oven
• Parchment Paper
• Lame
• Food Scale
• Food Thermometer
• Proofing Bowl

Ingredients

• 400 grams unbleached bread flour
• 100 grams unbleached all purpose flour 00 see notes
• 12 grams sea salt
• 50 grams bubbly starter recipe here
• 385 grams warm water (filtered) 80-85 degrees F.

Instructions

• Prepare starter by feeding several hours In advance to have bubbly starter.
  
• Combine bread flour and 00 all purpose flour and salt. Set Aside
• Put warm water In glass bowl (85-90 degrees). Add Starter, stir into water. If starter doesn't float, it's not active enough. Feed starter with equal parts warm water and flour and wait until it's very bubbly.
• Add flour to water/starter bowl. Mix with hands to a rough dough. Cover with damp towel for one hour. After an hour, form dough roughly into a ball. Cover with damp towel overnight for 10-12 hours. Place in warmest part of the kitchen.

  Or if you start this in morning, refrigerate after 8 hours.
• Replenish starter with 25 grams water, 25 grams starter.
• Once dough has rested for 8 hours, it should have doubled.
  
• Now, you can spread flour on counter, place dough on floured surface and stretch dough out as shown. Use finger to poke holes. Allow to rest 10 minutes.
  
• Bring dough together gently, pulling edges up and over from each end, forming a dough ball. Do this from every side, gently until the dough resists, maybe 10 times. Pull dough up and over as If to wrap the dough. You want to get the dough ball firm.
• Place in your sourdough bowl, smooth top side down, seams up. The smooth side will be your top. Keeping the bottom with seams up will allow air bubbles to form there, thus, when baked those air bubbles at the bottom will help bread rise in oven.
• Cover with plastic or damp cloth. Refrigerate for 6-24 hours. In this particular loaf, I refrigerated 24 hours as my plans for the bread had changed. Either way brings a great loaf of bread.

Ready to Bake

• Take dough out of refrigerator, while preheating oven to 500 degrees F.

Test for Proofing

• Allow oven to heat up for at least 30 minutes. I did NOT preheat my dutch oven.
• Test dough for proofing. If after poking gently with finger, dough quickly bounces back, it's under-proofed, needs more proofing. You're probably at a perfect point waiting for oven to heat, while it proofs more. The perfect proofing point will result when gently poking, dough slowly bounces back. It's ready to bake. If the dough appears over-proofed, no bounce back at all, you can still bake it, but it will not have an optimal rise and will be dense.
• Using a lamé, or very sharp knife, slash the dough to allow for steam.
  
• Reduce heat to 450 degrees F. Bake in dutch oven with lid on for 20 minutes. Take off lid, bake for 25-30 minutes. Bread Is done when internal temperature is 208 degrees F.
• Cool for one hour minimum. If you try to cut sourdough high, it might be gummy. Wait (If you can). Use serrated bread knife.

  NOTE: We often cut right into the bread and we have not had a gummy bread, but that can happen.
  

Notes

Use an Italian 00 flour if you can for your all purpose. It makes a difference. 

The post Easy Sourdough Bread Recipe appeared first on Spinach Tiger.

I never knew about caramel cake until that movie, The Help. This is not that cake, because I’ve made that cake and it was soooooo sweet I could only eat one bite. Not that the original caramel cake isn’t fantabulous and oh so Southern, it’s just really sweet. I never shared it here, because I thought you’d take one bite and shudder a bit, like I did.

Then something remarkable happened.

I was sitting in the Fire Fly Restaurant in Nashville and I ordered dessert. Caramel cake.

I never had a better cake in my entire life and in my next post I’ll tell you about it as I’m still trying to duplicate it, which is impossible. It has a dark chocolate bottom and a yellow cake top. The caramel icing is more caramel icing than frosting, and you will break your diet for it. In fact, you’ll set yourself back a week. This is not that frosting either.

I purposely wanted something whippier, creamier, yet would still taste completely caramel, because there is not a better taste in world than genuine caramel. I say genuine because caramel flavor is not real caramel.

How to Make Caramel

The first thing you do is make caramel, which is easy and hard at the same time.

Easy because you don’t do anything except put water and sugar in a pan 1 to 3 ratio and cook it on medium heat and then add cream at the end. Hard, because you want that amber color, but if it burns, you have to throw it out.

If you take it off the stove before it turns amber, it’s weak, tasteless and while you don’t have to throw it out, you have sugar frosting, but it’s not going to taste like caramel.

See that awesome dark amber color. A few more seconds and it’s burned. It’s like a fight to the finish. Who is going to win. You or the stove?

I consider the world’s best caramel frosting recipe because you can pipe it, and it does not fall.

A lot of caramel icings/frostings out there are weepy, saggy, and while they have a deeper caramel color, they are too sweet. Butter is the key to giving this frosting structure and taking balancing the sweetness. It will change the caramel color, but not the caramel flavor.

The cake I told you about has a dark chocolate bottom that offsets their sweet frosting, but if you’re simply going for a caramel cake, this is the frosting I highly recommend. I put his on a perfect yellow cake which I’ll share in my next post.

Feel free to put this on chocolate cupcakes with a salty caramel frosting,  like I did here.

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How to Make Caramel and Caramel Frosting

A step by step how to make caramel and a caramel frosting.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Caramel

• 3 cups sugar
• 1 cup water
• 1 cup heavy cream

Caramel Frosting

• 1 1/2 sticks butter softened at room temperature
• 3 cups confectioner's sugar
• Caramel from above recipe
• 1/4 cup heavy cream
• 1/2 teaspoon sea salt more for topping

Instructions

Caramel

• heat sugar and water together on medium heat. Do not stir while cooking. Once it starts to boil, keep an eye for a amber color, but not too dark that it burns. Turn heat off, add cream. It will bubble. Stir until incorporated. Transfer to stainless steel bowl to cool.

Caramel Frosting

• blend butter until whipped
• Add Confectioner's sugar and salt until it's the consistency of smooth frosting.
• Add in heavy cream. Incorporate well.
• Add in caramel. Whip until smooth.
• Top frosting with more sea salt as desired. (optional0
• At this point, you can cover with plastic wrap and refrigerate overnight or 3 days until you want ot use. Take out an hour before frosting cake. You can also freeze frosting.

The post Caramel Frosting Recipe that You Can Pipe appeared first on Spinach Tiger.

I’m not a hot wings fan in the typical sense. However, I do love crispy, oven fried, flavorful spice-rubbed wings.

In this recipe,  I used a homemade aromatic spice rub of coriander seed, fennel seed, Tellicherry peppercorns and sea salt. They were toasted on top of the stove and then ground somewhere between fine and coarse.

Coriander and fennel seed are known to have many healing properties. Coriander is one of the stars of this spice rub is an anti-inflammatory, and has positive health benefits for balancing blood sugar and lowering cholesterol levels just for a start. Fennel is well known to help with digestive problems and both have been used for medicinal purposes for thousands of years. When put together, the flavor is magical. Healthy Party Food!

This is one of my favorite spice rubs and it’s very diverse.

• Grind it coarse and put it in olive oil for a sultry bread dip.
• Grind it finely and make a vinaigrette with olive oil and lemon.
• Mix in ground beef for amazing burgers or mix it into ground beef for this popular recipe.
• Marinate feta cheese cubes.
• Use it as a rub for pork chops or a roast chicken.

The Process

Toast the seeds with the salt on top of the stove in a dry frying pan for a about a minute. If you’re going to add in the optional red chili flakes, don’t toast those, put them in at the end.

When making wings,  make sure they are dry. You can add a little olive oil or apply the rub dry. Let sit for 30 minutes out of the refrigerator. Bake in hot oven at 425º F for 10 minutes on each side. You might even want to drizzle a little honey.

This naturally is great for parties and a perfect healthy, Paleo friendly choice. Easy to make ahead, and they warm up quickly. Serve on a platter with orange slices, which is especially nice if you’ve pumped up the heat with some red chile flakes. Drizzled honey is another option which helps cut into the heat.

What’s YOUR favorite kind of wings? Leave me a comment and let me know.

Please subscribe and stay connected.

Wings around the Web

Sesame Wings from Lil Luna

Baked Parmesan Garlic from Rasa Malaysia

Korean Barbecue Wings from Eat the Love

Crockpot Sticky Wings from Damn Delicious

Salt and Pepper Wings with Dill Pickle Dip from Recipes Food and Cooking

Kung Pao Chicken Wings from Woks of Life

Bon Appetit’s Best Buffalo Wings

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Paleo Chicken Wings with Aromatic Spice Rub

Oven Fried Chicken Wings with Aromatic Spice Rub

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pound chicken wings each cut in half
• olive oil
• Coriander fennel spice rub recipe below
• honey for drizzling optional

Coriander Fennel Spice Rub

• 1 tablespoon fennel seed toasted
• 2 teaspoons coriander seed toasted
• 1/2 teaspoon tellicherry peppercorns
• 2 teaspoons sea salt optional
• 1/4 teaspoon red chile pepper optional

Instructions

• Pat dry chicken wings.
• Rub small amount olive oil.
• Cover with spice rub.
• Bake at 425 for 10 minutes.
• Drizzle with honey while still warm.
• Turn over and bake another 10 minutes.

Spice rub

• Put all ingredients in dry frying pan (except chili flakes). Toast for about a minute, shaking pan, careful not to scorch.
• Add chili flakes which is optional.
• Place in spice mill, mini food processor or magic bullet and process to a medium grind.

The post Chicken Wings with Aromatic Spice Rub appeared first on Spinach Tiger.

This holiday party bite, rosemary roasted walnuts, was first written years ago as husband was hosting a party.

At midnight, Friday night, as this Cinderella was turning into a pumpkin, my husband came into the bedroom where I was laying somewhat like a car crash victim, the casualty of catering a business party for one hundred people. Ever so sweetly he said, “I could have pulled this off. I could have gotten people there. But, I never could have made it the classy and special event it was without your touch. I love having you as my partner.”

Now, please don’t roll your eyes or think we are sickeningly gushy. We are more like Lucy and Ricky, than Romeo and Juliet.

But, while Lucy would have totally screwed up Ricky’s party because she would have insisted she perform against Ricky’s wishes and taking the spotlight with some mishap, I let the real musicians do that, and I did what I know how to do.

I showed my love for my husband and my support of his business venture with food.

It is no easy task to prepare a cocktail party for 100 people, especially when I decided to build a cupcake stand and bake 150 cupcakes. This took a lot of my time during the week, and it left me very little time to get the appetizers prepared.

Somehow I managed to get it all done, although I could think of 100 ways I could have done things differently in putting together a party for 100 guests. And, this served as a great learning experience. The nicest note I got was from Doug’s marketing person telling me there was as much positive buzz about the food as there was about the showroom.

Rosemary Roasted Walnuts Served Warm
One of my last minute additions to the party are these rosemary roasted walnuts. I made them while I was getting dressed and brought the bowl while the nuts were still warm.

The rosemary roasted walnuts were a big hit, not only delicious and a perfect nibble, but the smell of the rosemary set the right food mood. I also used white vases filled with sprigs of rosemary from my garden to decorate the bar table.

If you google other recipes for rosemary roasted walnuts, they will tell you to roast the walnuts for 15 minutes. Don’t. I tried it and it was a disaster. Five to six minutes at 400 degrees is all you need. Otherwise the nuts burn. Also, wait until you take the nuts out of the oven to add the rosemary to prevent bitterness.  You can substitute other nuts such as pecans or almonds or even mix the nuts up.

Brown Sugar and Cayenne Pepper Perk up Rosemary Roasted Walnuts

You can add a little bit of brown sugar and cayenne for that sweet and spicy bite. I use Swerve’s Brown Sugar (for a low carb option), a brand new product from Swerve.

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Rosemary Roasted Walnuts the Easy Party Starter

Course Appetizer

Cuisine American

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 20

Author Angela Roberts

Ingredients

• 1 pound of raw walnuts
• 2-3 tablespoons extra virgin olive oil
• 1 tablespoon sea salt Order Here
• 1 tablespoon Swerve Brown Sugar Order Here
• 3 tablespoons finely chopped fresh rosemary
• Extra rosemary for garnish

Instructions

• Mix olive oil and salt with walnuts.
• Add brown sugar if using.
• Bake for 5 to 6 minutes at 400 degrees F.
• Toss with chopped rosemary when you take out of the oven
• Serve warm if you can.
• Garnish with rosemary sprigs.

The post Rosemary Roasted Walnuts the Easy Party Starter appeared first on Spinach Tiger.

When your Italian mother nags you to no end for your recipes, you know you’re doing something right in the kitchen!

I called Retro Rose to come to dinner just to show off a little. You see, Retro Rose is the queen of southern fried chicken. She learned it from my Grandmother Grace (the one from the south, not Italy) and has been making it for over fifty years. I couldn’t wait to see what she thought of this non-fried chicken. And, as predicted, she was making it two days later. She gets just as excited about cooking something a new way as I do.

It may seem crazy to turn on the oven in a heat wave, but it’s too hot to stand outside, even for two minutes. So into the oven went six pieces of chicken on the bone, adorned with a dry rub.

When roasted at a very high temperature in a cast iron pan, (the way I roast whole chickens), the chicken resembles a fried chicken that is still tender and juicy inside, yet a much healthier choice.

It started with the rub: Fennel seed, coriander seed, red chili pepper, sea salt, black pepper.

It ended in a hot old fashioned cast iron pan in the oven at 450 degrees. And as long as the oven is hot, perfect side choices are roasted green beans with a roasted carrot garnish or roasted red corn on the cob.

The is the first time I’ve used coriander seed, and was inspired by the dipping oil spice mix at a recent eatery, Bria Bistro. I was thrilled when the food server shared the ingredients and after some experimentation, this became a rub that I have been using frequently. It is particularly nice with roasted carrots.

Fennel Coriander Spice Rub

Ingredients

• 1 tablespoon fennel seed, toasted
• 2 teaspoons coriander seed, toasted
• 1/2 teaspoon tellicherry peppercorns
• 2 teaspoons sea salt (optional)
• 1/4 teaspoon red chile pepper (optional)

Instructions

1. Grind fennel seed, coriander seed, tellicherry peppercorns in magic bullet (or spice grinder)
2. Add salt, and here you need to decide how much. You can even exclude the salt or add a little at a time to your own taste. If you want heat, add crushed red pepper.

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Cast Iron Cooking: Oven-Fried Chicken with Aromatic Spice Rub

Aromatic rub for oven fried chicken

Course Entree

Cuisine Mediterranean

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 6-8 pieces of chicken with skin and bone I used breasts, wings, legs. You can use various and adjust cooking times)
• olive oil
• lime juice
• spice rub see recipe below
• cast iron frying pan

Instructions

• One hour prior to preparing, rub chicken very lightly with olive olive oil, rub generously with rub, cover and bring to room temperature.
• minutes prior to cooking, preheat oven to 450 degrees. If you don’t have good ventilation, reduce heat to 400 degrees.
• minutes prior to cooking, put pan in oven to heat up. Rub with 1 to 2 teaspoons of olive oil.
• Make sure chicken pieces have enough rub on them. You may need to add more.
• Place in hot pan, skin side down. Put in lower part of oven.
• If cooking larger pieces (breasts) turn after 30 minutes. Cook 30 minutes more.
• If only cooking legs and thighs turn at 20 minutes.I cooked all pieces at same time and legs and wings were able to brown more, which we liked.

Notes

Buy a whole chicken and have your butcher cut it into pieces. Tell the butcher you want all pieces included the back, which you can freeze and use for soup.

The post Cast Iron Cooking: Oven-Fried Chicken with Aromatic Spice Rub appeared first on Spinach Tiger.

Have you ever had a dream where you need to be somewhere important, but you just can’t get there? Perhaps you have to take a final exam, but in the dream you find yourself at the mall shopping and then remembering you missed the exam.

You jump in the car, but you can’t fit the key into the ignition and you panic.

Or you have to be at the airport early in the morning, but you can’t get packed. No matter how many times you go into your closet, you can’t get the clothes into the suitcase, and if you do make it to the airport, you have no ticket.

These dreams are frustrating and anxiety producing because you can’t get to where you need to be.

This is how I have felt in the past ten days. I needed to be here sharing my food with you, and no matter how hard I tried, I couldn’t do it. I lost posts. My camera didn’t work. My food was a failure on the sunny days and great on the days it was too late and too dark to capture. And, in between any cooking, there were medical crises and unexplained injuries. But I missed you and it feels like I have woken up from a bad dream, and I’m back, happy again and in my kitchen on a sunny day.

From the second we are born, we are fighting to keep our life a life worth living. Today, I celebrate one such life that I cherish above my own.

Happy Birthday to the man that knew marrying me would guarantee him a life time of “me” and some really good food. I think I got the best deal in this marriage, because his personality is like sweet vanilla pudding. Mine is a lot more like these cupcakes. The chocolate is very loud (made with espresso), the caramel frosting is complex, and the salty is salty. We are, indeed, a different kind of sweet, but this just may be the secret to our happy marriage.

The inspiration comes from salty caramel hot chocolate, D.C.’s favorite hot drink. It’s taken me over a year to perfect the caramel frosting and get the taste I was looking for while getting his approval along the way. He is not a cook, but he is a wonderful editor.

I warn you that it’s sweet and gooey and best eaten when hungry. It might be the only meal you will need. D.C. prefers salty peanuts on top, but I like just the caramel frosting with sea salt.

You can use any chocolate cake recipe you prefer. This is made with espresso and dark chocolate and presents as aa good balance for the caramel frosting. Cupcakes can be all grown up and sophisticated when the flavors are deep, rich and you wrap them in fancy paper wraps.

After a perilous week, the party was on, and last night we enjoyed a feast with a houseful of friends.
Tomorrow is Retro Rose’s 75th birthday. This week, I’ll be featuring some party tips and recipes, the cake I made for her and some notes on sipping tequila. You don’t want to miss sipping tequila.

Making Caramel
Dark amber-colored caramel is the secret. You must be wiling to take the chance and allow it to get dark enough. Don’t be intimidated by the process. Once you’ve burned a few or took it off the stove too early, you will start to understand what you’re looking for. There is no such thing as playing it safe, because premature caramel will just be sugary and have no flavor.

• 1 cup water
• 3 cups sugar
• 1 cup cream (room temperature)

1. Cook on medium heat without stirring, until the sugar turns a deep amber.
2. Take off heat, pour in cream, stir.
   It will bubble up, and this is the fun part. Eventually, as you stir, it will transform into caramel.
3. Cool completely at room temperature.

Be warned though, caramel is hot, so don’t try a taste test, until thoroughly cooled. Ask me how I know?   

__________________________________________________________
Caramel Frosting

• 1/2 cup butter
• 3 cups powdered sugar
• Caramel from above recipe
• 2  tablespoons heavy cream
• 1/4 teaspoon sea salt and more for sprinkling for top

1. Cream butter and sugar and cream with electric mixer on medium speed.
2.  Add caramel, continue to mix until smooth.

Frost cupcakes. Top with Sea Salt or chopped peanuts.

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Chocolate Cupcakes

Dark rich chocolate cake, good for layer cake or 18 cupcakes.

Servings 12

Ingredients

• DRY INGREDIENTS
• 3 cups cake flour
• 2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• CHOCOLATE
• 1 cup Hershey’s special dark cocoa
• 1/2 cup boiling water
• 1/2 cup espresso
• WET INGREDIENTS
• 1 cup unsalted butter softened
• 2 cups sugar
• 3 eggs 1 egg yolk
• 2 teaspoons vanilla extract
• 1 cup sour cream

Instructions

• Mix together dry ingredients in a bowl. Set Aside.
• Mix espresso and boiling water. Dissolve cocoa in espresso/water.
• Cream together sugar and butter. Add eggs one at a time. Add vanilla.
• Add to this sour cream and dry ingredients, alternating and finishing with dry.
• Add chocolate mixture.Bake at 350 for 20-25 minutes for cupcakes, 30-35 minutes for cake.
• This will make two 9” cakes or up to 18 cupcakes, depending on size.

The post Chocolate Cupcakes with Salty Caramel Frosting appeared first on Spinach Tiger.

When most people think of beets, they think of red beets. The expression,”she turned beet red makes perfect sense.” You never hear anyone say, “beet gold when describing something yellow.” Golden beets are not as common as red beets, and, although I love any kind of beet, I get just a little more excited when I see golden beets at the market. They look beautiful and taste a bit sweeter to me.

Roasted Golden Beets

This could barely be called a recipe. I roasted the cut beets on a baking stone, after tossing in olive oil, salt and pepper. Usually beets are roasted wrapped in foil, but I liked the way they caramelized a bit roasted exposed to the heat. These were like candy, and they disappeared before the fish they were accompanying was finished.

If you don’t want the beets to brown, wrap them in foil (like the first picture.)

 There are probably a thousand ways to present golden beets to you, but there is something so fabulous about simplicity.

These are good eaten warm or at room temperature and make a delightful “take to” dish. They would also look good garnished with some chives cut into 3 inch strips if you didn’t have any edible pansies.

Other Spinach Tiger Beet Recipes

25 Beet Recipes

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Roasted Golden Beets

Roasted golden beets tossed in olive oil and roasted until caramelized and sweet.

Course Vegetable Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pound golden beets
• 1 tablespoon olive oil more if you need it
• Course sea salt
• cracked pepper
• Edible pansies for garnish optional

Instructions

• There are two ways you can roast the beets. Wrapped in foil or roasted unwrapped.
• Chop off the tops, give a good scrub, peel and cut into chunky pieces, quarters or eights.
• Toss in olive oil, salt and pepper. The sweetness of the beets will provide additional flavor.
• Roast at 350 until caramelized, golden brown 30-40 minutes. Check at 15 minutes and give a turn.

Notes

If you want golden caramelized beets, do not warp in foil.

The post Roasted Golden Beets appeared first on Spinach Tiger.