Saturday, October 13, 2012

A couple of easy sides

That blue cheese burger with grilled onions is plenty gorgeous on it's own, but we whipped up a couple of sides to go along with it. Rather than fries we went with some mustard roasted potatoes and marinated beets. These sides are so tasty and would be great with any kinda main protein you wanna put 'em with. Super simple and healthy. Enjoy!

Mustard Roasted Potatoes
Picture and recipe from Barefoot Contessa at

2½ pounds small red potatoes 
2 yellow onions 
3 tablespoons good olive oil 
2 tablespoons whole-grain mustard 
Kosher salt 
1 teaspoon freshly ground black pepper 

Preheat the oven to 425 degrees. 
Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in ¼-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. 

Serve hot sprinkled a little extra salt. 

Marinated Beets
Recipe from The Art of Simple Food by Alice Waters
1 pound beets
Wash thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with
Cover tightly and bake the beets in a 350 F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size. Let them cool. Cut off the tops and roots and slip off the skins. Cut the peeled beets into small wedges or 1/4 inch dice and sprinkle with:
1 teaspoon vinegar (red wine, sherry, or white wine vinegar)
Let stand for a few minutes to allow the beets to absorb the flavor. Taste and add more salt or vinegar as needed. Toss with:
1-2 teaspoons extra virgin olive oil
(If using different colored beets, dress the red beets separately so their color doesn't bleed all over the others.)
3 Variations you could do:

  • Substitute fresh orange juice for some of the vinegar and toss with grated orange zest.
  • Add 1/2 teaspoon grated fresh ginger to the olive oil. (We did this and it was great.)
  • Toss with 1 tablespoon chopped fresh herbs such as mint, tarragon, or cilantro.