So, it’s a good thing that I had some fun in the kitch yesterday, because if I had to post about my day today…well, I got nuthin’! It was a nasty rainy day that did absolutely nothing for my motivation. I’m actually surprised that I got in a great workout earlier. If I didn’t have Team HEAB to hold me accountable, I can assure you that I would have turned to mush today!
Have any of you ever heard of or seen this little guy in your supermarket?
I’ve seen it in the store before but was so put off by the grotesque appearance that I never gave it a second thought…until the other day.
The ugli fruit or uglifruit is a Jamaican tangelo, a citrus fruit created by hybridizing a grapefruit, an orange and a tangerine [source].
Not exactly sure why or how this little fella got the short and of the stick (branch?) when it comes to attractiveness, but it what lacks on the outside, it definitely makes up for on the inside. The flesh is extremely juicy with a subtle tanginess that is similar to a grapefruit or pummelo and it’s incredibly easy to peel!
I guess I was just feeling extra inquisitive at the store the other day, because after
adopting the fruit no one wanted putting the ugli fruit in my cart, I spied something else that piqued my interest.
Up until this point the only way I had ever eaten a beet was pickled from a jar. After seeing so many recipes lately including roasted beet salads, I decided to snatch them up and figure out what to do with them later.
After a quick Google search led me here, which is a (quick) step-by-step guide to roasting beets, I realized this was going to be a lot easier than I thought!
Step 1: Cut off the greens and wash beets
Did you know that you can also eat the green parts? I didn’t either until my dear friend Google told me so!
Step 1: Wash greens and cut into bite-sized pieces
Roasted Beets with Sautéed Beet Greens & Quinoa: (serves 1)
- 1 bunch fresh beets with greens
- Olive oil
- 1 heaping teaspoon minced garlic (or one good size clove)
- 1/2 cup cooked quinoa
- 1/4 cup shredded carrots
- 1/4 cup crumbled goat cheese
1. Trim greens from beets.
2. Wash beets and coat with olive oil. Wrap in aluminum foil packet and roast at 375 F for 90 minutes.
3. Wash beet greens and cut into bite-sized pieces
4. Combine greens with 1 teaspoon olive oil and 1 heaping teaspoon minced garlic and saute over medium heat until greens are wilted.
5. Add shredded carrots in the last few minutes of cooking.
6. Spoon greens over a bed of quinoa and top with 1 sliced roasted beet and crumbled goat cheese.
These were soft and warm with a little bit of a crunch to them and an overall sweetness that is just hard to describe. The heat from the greens caused the goat cheese to melt and coat each flavorful bite.
As you can guess from the picture above, this dish was not at all what I imagined. I picked and picked at it until
I had no choice but to lick the plate clean couldn’t stand to eat anymore. If you do make this, just save yourself the heartache and send the beets over to me. I will be sure to “dispose” of them properly. Trust me on this one! 😉
What new fruit or vegetable have you tried lately? Did you like it?