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I’m lazy. How lazy am I? I’m too lazy to chew.
Seriously, I enjoy a good salad: they taste great, they make me feel great, but OMG, they take so long to eat. Take a bite, chew, chew, chew. Take another bite, chew, chew, chew.
“Hey Jordan, we’re going out, wanna come?”
“Nope, sorry, I gotta stay home and masticate.”
Fortunately, I’ve found a solution: drink my salad. All the yumminess and healthy goodness of a salad, but you can slurp it down on the go!
Here’s my recipe. As noted, you should think of this as a starting point. Personalize it. One bonus of the ingredients that I use is that virtually all of them can be found at Trader Joe’s, making for an easy shopping trip. I’ll make a big batch, freeze some of it, drink it over several days, then leave my frozen jar in the fridge to defrost for the next day.
Note: this is a salad in a blender, not be be confused with the sugar syrup they sell at places like Jamba Juice.
I love vegetables. Just about any way they can be served, I’m gonna be happy. But roasted veggies are especially nice, because the high heat brings out the flavors, especially in the sweeter ones.
Plus, it’s easy! I roast mine at 425. The timing depends on the vegetable itself and the size of the pieces you’re roasting. Whole, medium sized beets need at least 45 minutes but something softer and smaller, like brussel sprouts, might be done in as little as 20 minutes. If you’re not sure how long your veggies will take, set your timer for 15 minutes. When time’s up, poke with a fork. Too hard? Keep cooking. Reset for 10 minutes & then poke again. Keep setting your timer so that you remember to check.
After you’ve done this a time or two you’ll get a feel for how long different veggies take and how the size of your pieces affects cooking time. If you’re going to make a mix of veggies in one baking dish, cut denser veggies smaller & leave softer ones a little bigger. This way they’ll be done at the same time.
Beets can be peeled & cut to cook with other vegetables, but red ones might bleed out onto lighter colored veggies. If you plan to cook beets by themselves you can actually roast them with their skins on, which makes peeling so much easier than raw. I rinse my beets, place them in a glass baking dish with a little puddle of water in the bottom & drizzle a tiny bit of olive oil over them. I tightly cover the dish with foil. A tight seal on most roasting vegetables isn’t essential, but for beets it is. You want to create enough steam to cook this dense vegetable, and the steam also helps the skin separate. Wait at least 40 minutes (don’t peek before 40!) to test your beets for doneness. If you’re worried about them burning on the bottoms just give the pan a little shake to roll the beets a bit. To test, poke with a fork. I like mine to allow a fork to easily penetrate, but not be too soft.
When the beets are done, take them out of the oven, and if time allows, secure the foil over the tight and let them cool. This makes the skins super easy to remove. If you don’t have time for this, no problem, cool with the foil off.
To remove the skins, use a kitchen towel. Sometimes the beets stain, so you may want to use an old one. Place the beet in the center of the towel, pick it up and rub the skin off. It should fall away pretty easily. I’ve found red beets to give up the skins more easily than the gold.
I use a glass baking dish and fill the bottom with a single layer of cut vegetables, generously drizzling olive oil & a sprinkle of coarse sea salt before covering with foil. Then I place in the oven, set the timer & do a little clean up while waiting for them to be done.