Mo this is one for you Golden Beets and Brussels Sprouts

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Golden Beets and Brussels Sprouts

 

2 medium sized golden beets

10 brussels sprouts

1 shallot, peeled and sliced

olive oil

1 tbsp. fresh thyme, chopped, can substitute 1 teaspoon of dried thyme

2 tbsps. almond slivers, toasted

salt and freshly ground pepper

 

The beets take the longest to cook so start them first. Either boil them in

water in a small saucepan for 45 minutes, or roast them in the oven at 350

degrees for an hour fifteen minutes. Roasting will give you better flavor, but

takes longer and uses a lot more energy (unless you are already cooking

something in the oven). When done, set aside to cool for 10 minutes, peel and

chop into 1 x 1/2 inch chunks.

While beets are cooking you may want to toast your almond slivers if you are

starting with raw almonds. Just heat a skillet to medium high heat and put in

the almonds. Stir frequently with a spatula. When the almonds begin to brown,

remove from pan into a small bowl. Let cool, set aside.

Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring

a small saucepan half filled with water to a boil and parboil the brussels

sprouts for 2 to 3 minutes. They should be almost all the way cooked through.

(Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any

protruding tough stem on each sprout and cut each sprout in half.

In a medium sized skillet heat 1 tbsp. olive oil on medium heat. Add the shallot

slices and cook until translucent, a few minutes. Add another tablespoon of

olive oil and raise the heat to medium high. Add the sprouts and beets to the

pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1

minute more, stirring. Remove from heat and serve. Can serve warm or at room

temperature. Serves 3 to 4.