I’ve never really cooked beets before. Wait, scratch that. I have never cooked beets before… at all. I didn’t really even know what I was shopping for. I told my mom at Wegman’s (the greatest place on earth) last weekend when we were grocery shopping that my recipe called for “beet root”. She gave me a funny look and asked, “Beet root?” I shrugged.
I found the beets and had to Google which part was the root. In retrospect, I was over-thinking things. After all, I used to watch Doug. I bought the beets in preparation for a meal called “Glazed Beet & Egg Sourdough Bread” which I found in the vegetarian recipe book my Italian grandmother got me for my birthday. She still tries to convince me that vegetarians can eat chicken and beef, so this was a very sweet gift. Thanks again, Grandma!
The first thing I learned about beets is that they are not easy to peel. They’re round like an onion but you have to use a peeler. This is how I learned the second thing about beets… if you cut yourself with a peeler while peeling beets, it will be hard to identify how much you’re bleeding due to the magenta beet juice which your hands will be covered and stained with. While I didn’t mortally wound myself, I took a huge chunk out of my finger and it hasn’t stopped throbbing (though it did finally stop bleeding which was a small victory) since.
ANYWAY. This recipe turned into one of the most delicious meals I have ever cooked. It was exquisite. SO, here goes.
- 8 slices of Sourdough Bread
- 8 eggs (hard-boiled and diced)
- Fresh Dill (chopped)
- Dijon Mustard (to taste! I used quite a bit)
- Beets! (peeled and diced)
- Apple Cider Vinegar (to taste)
- Sugar (I think this is optional, though I did use 2 tablespoons)
- Olive Oil
Get two pots of water boiling. Add your 8 eggs to one pot and your beets to the other. In my opinion, the beets need about 20 minutes to soften and the eggs need about 10-15, but play it by ear and keep checking in on them. You want to get the eggs to a point where you can peel the shell off and dice them up.
While your eggs and beets are boiling, mix the dill, sugar, vinegar, mustard and a tablespoon of olive oil in a bowl.
Brush your sourdough slices with olive oil and pop them in the oven. Broil for just about 3 minutes.
When your eggs are done, shell and dice them. Hint: Run them under cold water before trying this!
When the beets are soft, drain them and put them in a bowl. Pour a little bit of your dressing on top and mix it up. Then, place the beets on top of your sourdough bread and put the slices back under the broiler for 3-5 minutes or until the beets look a little bit crispy.
Remove your creation from the oven and put the eggs on top of the beets. Pour your dressing over the top and serve.
It looks a little messy and did require a fork but it was SO. Freaking. Good.