I taught my first ever cooking demo a few weeks ago.
It took place at Golden Earthworm Organic Farm here on Long Island. The farm, which also happens to be my CSA, hosts an annual harvest festival for its members offering local food, music, and a few cooking demonstrations. It’s a beautiful day out.
Though the colorful autumn trees framed a sunny blue sky, the temperature dipped to an unexpected chill. It was freezing. Like 2 degrees, freezing! And because of the weather, I assumed no one would show up. I pictured myself talking to an empty room (“is this thing on?”). But as cold as it was, that didn’t stop the crowd.
My kitchen was set up in a gorgeous rustic barn complete with bails of hay for the audience to sit on.
They packed in like sardines.
I was squirming.
After only a few minutes taking about squash, yellow onions and how to properly wash leeks to a room full of complete strangers, I was totally in my element.
Even if my nose was running the whole time…
And I couldn’t feel my fingers.
I made a big pot of butternut squash soup from my cookbook.
It was the perfect anecdote for warming our hands and keeping our bellies full. Unfortunately, it’s too soon to share the recipe on the blog (cookbook will be out in February). But I wanted to share another farm inspired creation: buttered beets.
This inspiration comes from my CSA host, Maggie. She boils the beets, and tosses them with a few pats of butter, salt, pepper and a squeeze of orange juice.
It’s simple, and utterly delicious.
I tried the beets two ways: boiled beets vs. roasted beets / orange juice vs. orange juice + orange zest.
Here’s what I found:
How you cook the beets is up to you. I liked both methods. Roasting intensifies their flavor, but the simplicity of boiled beets works really well with creamy butter. It’s light and delicate.
For the orange juice, I preferred juice only as opposed to including the orange zest. I’m a big fan of citrus zest in general, but thought it was too bitter paired with the sweetness of the beets. Either way, it’s an excellent fall side dish. The beets can be prepared a day or two in advance and warmed through with butter, to serve. Easy.
On the way back home from the farm, we stopped at a few pumpkin patches to explore…
What are some of your favorite fall inspired recipes? Beet dishes? Farm-to-table creations?
Let’s discuss!
Printscrumptious buttered beets
- Prep Time: 5 mins
- Cook Time: 60 mins
- Total Time: 1 hour 5 mins
- Yield: 4
Ingredients
- 1 large bunch baby beets, washed, skin on, leaves removed
- 2 tbsp of unsalted butter
- 1–2 clementines
- splash of balsamic vinegar
- coarse salt & freshly ground black pepper
Kitchen Note: For the beets, I’ve provided 2 cooking methods below: roasting or boiling. The choice is up to you. Try them both ways!
Instructions
- For roasting the beets, wrap in a foil package. Drizzle with olive oil and season with salt and pepper. Roast @ 425 for 30 minutes- 1 hour depending on size. The beets are ready when a paring knife comes out easily when inserted. Alternatively, boil the beets in a large pot of water until tender. When cool enough to handle, remove the skin (I do this with my hands). Cut in half or quarter if the beets are large.
- In a skillet, melt the butter over low heat. Add the beets and toss to coat. Add the juice of one clementine and season with salt and pepper.
- For more orange flavor, add the remaining clementine and/or a splash of balsamic vinegar for extra tang. Adjust seasoning, if necessary.
- Serve warm.
Comments
Nathalie (@spacedlaw) says
Lovely and simple recipe for all beet lovers.
I am a little surprised that you talk about orange taste and yet use clementines (a different flavour to me) but I shall try the clementine version. Have you ever tried grated ginger on beets?
Pamela Green says
Congratulations! That’s so exciting that you did your first cooking demo and it sounds like you rocked it! Whoo hoo! That farm looks so sweet too. My favorite fall recipes are anything stuffed like stuffed butternut squash or stuffed zucchini.
Alice @ Hip Foodie Mom says
Congrats on your first ever cooking demo!!!! everything looked so lovely! I hope you are able to do more! I love your buttered beets! I usually roast mine but I have to try boiling! I’m boring . . I’m all about butternut squash or pumpkin for fall. . haha. . really original huh? anyway, I love savory dishes with pumpkin and butternut squash. . I just made a butternut squash quiche that I absolutely loved!
Zubayda M says
Congrats on your first class! I too love beets and have been experimenting with different flavor combos. But I must admit never tried them with oranges. Sounds like a perfect pairing! I may have to try your recipe for Thanksgiving.
Kati @ Around the Plate says
I’ve never been a huge beet fan, BUT I guess I really haven’t experimented with them. I love the flavor combo you’ve got going here! Excited to give it a try!
Emilie says
That’s the thing about beets- you either love them or you hate them. But, I find that with the right amount of acidity (orange juice, vinegar, etc.) it balances out their natural earthy sweetness. And butter, well, that needs no introduction. Everything is better with butter!
Sarah | Well and Full says
Congratulations on your cooking demo, Emilie!! I wish I could have been there because I’m sure you were absolutely fantastic! And that is such a lovely photo of you cooking… I didn’t realize how beautiful you are! :D
Emilie says
You are so sweet, Sarah! Thank you so much! It’s funny, pictures of myself are always awkward- I’m either chewing (shocking) or my eyes are closed. xoxo
Adri says
I sure wish I had been able to join you. I bet the demo was a tremendous success – the first of many. You’ve got a book tour to do, amica! These beets sound divine. My husband adores beets. I will have to try this one.
Emilie says
One day, my friend… one day. Ooo, how does he make them? I can never have too many beet recipes, that’s for sure. Hope you are doing well xoxo
Donna @thehangingspoon says
haha! I always get a good laugh from your posts! The experience, the soup and the beets sound absolutely incredible!
Emilie says
Haha, thanks Donna ;) You know, I never thought to ask- what part of NJ are you from? xoxo
Donna @thehangingspoon says
Hi Emilie. Just seeing this now. I’m originally from NY, but now we live in Middletown, NJ. :)
traci | vanilla and bean says
Oh how I would have loved to have been there, quietly cheering you on while learning your tips and methods! What a fantastic experience! How ever did you manage to get your fingers working in that bitter cold? Absolutely loved reading about your experience and seeing the farm. What a treasure to have such a resource close by. I think of our surrounding farms often and am so grateful they exist for so many reasons. As far as farm inspired recipes… I have Brussels sprouts on the brain right now.. so roasted and/or crispy BS make me happy. Also, pumpkin anything, but I’m learning more about pumpkin in savory applications. Thank you for this recipe… I cannot wait for your book, Emilie! :D
Emilie says
Yes! I would’ve loved to have you there! You know, the farm is set in wine country so there are many vineyards nearby ;) My fingers? I have no idea how I got them to work. I was more concerned about the snot that wanted to drip out of my nose lol. I think as I kept talking and moving, that helped thaw me out a bit.
I love brussels sprouts! I just did a roast with them and a few other root vegetables. So, so good! And thank you for your sweet words, as always xoxo
Renata Moreti says
How wonderful to know you are now teaching live! I am sure it was a marvelous class! Can’t wait to buy your book… :)
Emilie says
Hello Renata! I was definitely a little scary at first, but overall, a wonderful experience! And thank you so much for your support :)
Renata Moreti says
You rock! :)
NoCrumbsLeft says
Sounds like you had a spectacular turn-out! There is always that moment when you think “Will anyone come?” But of course they came and you had a wonderful class. In the fall, my most inspired dishes are soups. Especially blended soups with fall vegetables. Loved your Wolf Giveaway this week.
Emilie says
It surprisingly was! And the best part? They were all into food. Even the kids. The audience was very engaging too, which helped my nerves a lot. And yes to fall soups! Have you tried pureed celeriac? Heaven!!!
Jessie Snyder | Faring Well says
I would love to attend a class you teach one day! How sweet about this experience and everyone showing up despite the cold (give yourself a pat on the back you awesome peeps). This farm looks so beautiful, I had no idea places like this existed on Long Island! And beautiful beet dish too, Emilie, I love its simplicity and elegance. xo
Emilie says
You know what I thought about the other day? Eating lunch with you at Saveur. We were the last stragglers to wander into that room… And I’m so glad that we’ve been able to connect since then! What fun. You are adorable. My gushing has absolutely nothing to do with beets or barns or Dutch ovens (ha!) but I just wanted to let you know that! You are a sweet, sweet friend. xoxo
danielle is rooting the sun says
emilie the most beautiful photography to fill my eyes with dazzling beets and butternut dreams. that’s so incredibly cool how you naturally fell into your element whilst doing the cooking demo in the barn – i bet that was a genuine experience! strangers are exponentially different than cuddly stuffed animals (or are they!?). love these buttered beets, and all beets. in response to your inquiry – i really never tire of a solid vegetarian borscht, there is something so incredibly soul-warming of that soup. ♥
Emilie says
Danielle, I think you would have enjoyed the farm very, very much. It’s one of the most magical places I’ve ever been to. Really, the scenery and energy is just fantastic. Mmm… I haven’t had borscht in ages! Do you have a good recipe? PS- I have more turnips on my hands ;) Also, where are you located? xo
danielle is rooting the sun says
I like when we talk about turnips Emilie. ;) ♥ I am thinking about doing a borscht recipe sometime this winter. Until then, I really fancy the recipe over at green kitchen stories: http://www.greenkitchenstories.com/borscht-beetroot-soup/ – it’s really delicious. Also, I am currently located in Rapid City, South Dakota – but I’m originally from the east coast (all over it). I’m working on making my way back soon. Happy coming week to you. xo
Justine says
Beets are one of my favorites but I usually use olive oil. Butter sounds sooo perfect. The clementines sound like a great idea too! Hopefully I can find some beets today at my farmer’s market!!!
Emilie says
Hello Justine! That’s my cousin’s name ;) I do hope you try the recipe. It’s a lovely lithe twist!
Nicola says
So nice to be back reading your blog. Looks like a great day. I love roasted beets, especially with blood oranges.
Emilie says
Lovely to have you back, Nicola! Ooo, yes- now blood oranges sound perfect. That color! I’ll have to remember that the next time I see them in stores. Thanks for the tip! xo
ruby88 says
Looks like a wonderful event. I promise you can’t tell your nose is running! I love beets but have never thought to try them with butter and citrus! Sounds yummy!
Emilie says
Ha! You have no idea how awkward that was! I obviously couldn’t sniff or blow my nose, or look down too much- I’m not even sure how it settled itself but my goodness was that a crazy thing to deal with. Darn cold.
Beets and citrus are match made in heaven. The juice combines with the butter to make the most incredible pan sauce. Try it with a splash of balsamic for extra tang. What I like bout this dish, is that you can make the best a few days in advance. Just warm through with the butter and clementine juice to serve. Great for holiday entertaining! xo
christine says
How…fun…Love beets! So cool!
Emilie says
Do you remember I used to cook beets in your kitchen? I was such a weirdo! Some things never change ;) xoxo
Christine // my natural kitchen says
This is so lovely and exciting! You look adorable in the photo of you cooking and it would have been awesome to see your demonstration. That farm looks like such a beautiful setting! Congrats!
Emilie says
Thanks, Christine! It would’ve been so much fun to meet you too! The farm was absolutely gorgeous, albeit the cold, and was such a wonderful place to spend the day. Quite serene! xoxo
Aysegul says
Emilie!!!! Congrats in teaching your first class. I wish I could be there.. And those beets.. Seriously! They are gorgeous.
I am cooking from Near & Far lately. It is a gem.
XOXO
Emilie says
Thank you so much! I was such a nervous wreck! But like I said, after rambling about fall veggies and the like, I calmed down after the first 5 minutes. It was a lot of fun.
Oh yes- Near & Far! How about that textured book cover? xo
Katrina @ Warm Vanilla Sugar says
I am always in the mood for bright beets like this! Lovely :)
Emilie says
Me too! I love all varieties and preparations. Do you like raw beets? So, so good with the right vinaigrette and thinly sliced or shredded :)
Kelly @ Inspired Edibles says
Emilie, what a treat waking up to this beautiful post (my morning reading with warm bevvy in hand minus the bail of hay to sit on ;-) ) Such a great gig! love the idea of the farm setting and a convivial welcome for the Clever Carrot. I have never buttered beets but I am fully open to the practice :D. The added citrus sounds delightful. Buttered sautéed shrooms are one of my fave fall pleasures – beyond that, I’m a veggie roasting daemon ;p
Emilie says
Oh, Kelly! I’m so glad you enjoyed it. Cooking in the barn, although freezing, was a wonderful experience. The farm itself is absolutely gorgeous. I’ve been a member of their CSA for 6 years now!
And do try buttered beets. Like you, I normally roast mine with olive oil, but there’s something quite delicate about the boiled and buttered version. But who am I kidding? I’ll take beets any which way! xo