Can’t Beet Summer Feasting

Shellfish platter

Shellfish Platter at the Ruby Lake Restaurant.

Enjoying a summer break and a happy moodle along the Sunshine Coast of BC and the Courtenay-Comox area on Vancouver Island. The West Coast is wickedly beautiful and the Comox Valley is a bountiful juxtaposition of agriculture and the sea. Salmon. shellfish, fresh fruits and vegetable abound and it’s fair to say it has been an eat-a-thon as we’ve wended our way up the coast and across the strait to the Island. We rolled up (almost literally – given our rotund tummies and fatly fed faces) to the seaside acreage of dear friends to spend a few days visiting. And cooking. And eating.

From salmon to scallops to salads to crab to salmon to cobblers to ribs to salmon to … well, you get the picture. Here’s a puzzler:

Q: How many ways can you cook salmon before you get sick of it?

A: Don’t know, because it’s never happened.

Beets

Golden dillicious beets (yum!)

But I digress, because this post is not about salmon  (other than that I simply cannot help raving about it and feel incredibly lucky to live in the same neighbourhood as the best sockeye in the world). What this post is about is beets, beautiful beets.

Beets pop up in local gardens and farms right around now and we happened to come across a particularly nice batch of golden beets at Seifert’s Farm stand in Comox BC.  We were on deck to take care of the sides for a dinner party.

Knowing I was also on deck to bake my famous Raspberry Cake, I wanted to make something that could be prepped in the oven, so as not to put too much pressure on the vacay kitchen (or cooks).  Enter: beets.

  • Preheat oven to 375 degrees
  • Clean 6-8 whole, unpeeled, uncut beets by scrubbing them gently under running water.
  • Place in an ovenproof dish and add water to approximately halfway up the beets.
  • Make a Raspberry Cake.
  • Place the cake in the oven.
  • Cover beets and place in oven alongside the cake.
  • Bake cake for 30-40 minutes and remove to cool.
  • Turn the oven down to approx 250 degrees. Roast beets for a further 20 minutes or so.
  • Remove beets and quickly peel while still hot. Cut into wedges and arrange in a serving bowl. While still hot, add a couple of generous splashes of white wine vinegar. Shake dish to distribute vinegar. Chop up a few sprigs of fresh dill.  Sprinkle generously over beets. Put aside.

Throw a salmon filet on the BBQ.  Or a steak. Or ribs.

When the salmon is ready, serve with beets alongside. The beets can be kept warm in the oven or served at room temperature.

Follow with Raspberry Cake.

Bliss out.

 

read more good stuff!:

About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

Speak Your Mind

*