Fresh beets from a friend’s garden. Organically grown. Just picked. Priceless.
We love fresh beets here at GMR, and I spent a little time looking for a recipe that included both the beets and some greens — we had a big bunch of kale that needed to be cooked. I found a recipe for French Peasant Beets and just a quick browse through the Food 52 site gives me a lot more food for thought. 🙂
I roasted these beets in one of my favorite kitchen tools, my West Bend 84905 5-Quart Oblong-Shaped Slow Cooker (affiliate link). This cooker works more quickly than traditional slow cookers and I use it in the summer a lot instead of turning on my oven. I have occasionally used this in the oven, but I never thought about using it on the stovetop. The product details say that it is oven, range-top and freezer safe. It’s a good little product for its price.
I served it with a favorite shrimp dish seasoned with a Cajun spice mix from the High Street Caffe in West Chester, Pennsylvania. Unfortunately, I’m running out of this rub and may be forced to figure out how to make my own. It’s been our go-to spice since the chef gave it to me several years ago. I bought the deveined wild-caught shrimp from Joe Caputo’s fish market (a local chain here in Chicagoland) and all I had to do was peel them and do a quick saute in the pan with a little butter. YUM.
With the help of the slow cooker, I was able to do the beets while I ran to the store to get the shrimp. The actual dinner prep was very quick at the end. If you like beets, you will love this recipe!