Our friends Isaac and Bremyhr sent us this wonderful “Corned Beets and Cabbage” recipe!
3 large beets
1 head of green cabbage
4 large potatoes
1 red onion
Roasting herbs like rosemary, thyme, oregano
6 oz mild goat cheese
2 tbsp yellow mustard
3 tbsp honey
1 tsp sweet paprika (must be sweet!)
1 tbsp rock sea salt
1 tsp black pepper
Preheat oven to 400° F.
Peel the beets and slice them into steaks about half an inch thick. Boil the beets until tender, about 30 minutes.
Peel and chop the potatoes, carrots, and onion. Toss with olive oil, roasting herbs, and salt in a casserole dish. Chop the cabbage head into 8 wedges and drizzle with olive oil so that each wedge is lightly coated. Put cabbage in separate casserole dish and sprinkle with salt. Bake for 30 minutes.
Mix the beet glaze ingredients in a mixer. Place the boiled beets in a casserole dish and score the top of the beets with a knife to accept the glaze. Spread the glaze over each beet and broil until the glaze is browned.