Comments on: Shaky and Stirred

By: almostveg

almostveg — Mon, 16 Apr 2012 19:54:42 +0000

What a great combination – beets and mustard greens. I usually combine beets with beet greens – will have to give this a try

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 28 Apr 2009 20:32:49 +0000

I love that! Thanks for commenting.

By: Misty

Misty — Tue, 28 Apr 2009 20:31:20 +0000

Thank you for this recipe! I made it the other night and am in love – the color was amazing, it tasted fresh and not too beet-y, and i topped it with a yogurt-dill sauce instead of the goat cheese.

Keep up the great work!

By: Ashley Rodriguez

Ashley Rodriguez — Fri, 10 Apr 2009 18:55:53 +0000

Jennifer – oh man I’m sorry he wasn’t converted. I’m not sure if the type of beet matters but they do need to be cut fairly small. You could also par roast them before dicing then adding to the onions.
I too am on a mission to convert my husband. In his words beets “taste like dirt”.
It took 20-30 minutes before the beets were cooked for me – I would have liked them to be a little more tender but the rice was cooked at that point. I adjusted the size of the cut beet but I would ( I would suggest) par roasting as I feel roasting brings out the best in beets anyway.
I hope that helps. Sorry it didn’t work out.

By: Jennifer

Jennifer — Fri, 10 Apr 2009 13:50:58 +0000

I was convinced that this would be the recipe that would change my beet-hating husband’s mind about this beautiful vegetable. Unfortunately, the beets never really softened, and I don’t think it came out the way it’s supposed to. I used the candy cane like beets, and wonder if maybe that was where I went wrong. Does the type of beet matter?

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 07 Apr 2009 20:59:35 +0000

Thanks for all the lovely comments. They are always so appreciated and encouraging.
Tea – small world. It was Seis. Do you have any idea what he is up to these days?

By: Tea

Tea — Tue, 07 Apr 2009 03:00:35 +0000

Loved hearing about your story, fascinating! It seems that people who are creative in one field (art), not infrequently jump to other creative fields—and they take their skills and eye with them. I used to write about art/artists, now I write about artisan food producers. The passion is the same, I think.

Was that former Puck sous Seis, by any chance?

By: Anna-Marie

Anna-Marie — Mon, 06 Apr 2009 09:55:13 +0000

I love the sound of this! Beetroot is a fantastic ingredient to use and super healthy, but I’m never quite sure what to do with it. I’ll definitely try this one out.

By: Jen

Jen — Fri, 03 Apr 2009 15:20:55 +0000

I admire your baking prowess as that’s what has me shaking in my oven mitt in the kitchen. Thanks for sharing your background as well as this vibrant dish!

By: MG

MG — Fri, 03 Apr 2009 01:28:30 +0000

From dirty carrots to bloody risotto…I love it! Wondering what’s next??