Well here we are again! It’s #beettuesday and I have a scrumptious item for you this week — Beet Tri-Tips, or as I like to call them, Beet TRY-Tips because when you TRY these beets you’re going to LOVE them!
Now there are some things about this recipe that were a *little* confusing for me. For example, originally it called for ONE beet tip that weighs between 1.5 and 2 pounds. That would have to be one gigantic beet! As it turns out though, I had a line on a “big one” that would make this recipe much easier.
The largest beet root ever (according to the BIBLE OF SUPERLATIVES, the Guinness Book of World Records) was a hefty 51 lbs! The tip of it alone would certainly be in the 1.5–2 pound range. The only problem is that this record-smashing behemoth was cultivated in ENGLAND and in 2001!
That’s actually TWO problems, one of time and one of distance — but if there’s one thing that will never stand in my way it’s time or distance! After my run around the world last week I had an pretty good idea how I could tackle both in a snap!
I calculated that 2001 was approximately 5,840 days ago. That was how far back I would need to turn back time. I also realized that England was far away from where I am right now. My new rocket license would make it pretty easy to: a) fly to the North Pole, b) fly around it backwards 5,840 times, c) turn right and fly to England, d) get my hands on the giant beet, e) turn left and fly back to the North Pole, f) fly around it forward 5,840 times and g) fly back to my kitchen.
This is exactly what I did and it worked out perfectly! Now, on to the recipe!
INGREDIENTS
- 1 Beet Tip (1–1/2 to 2 pounds) — since you aren’t going to be able to go to England to get the giant beet like I did (unless you go back one day earlier than I did to get it before I can get it) you may need to get the tips from a bunch of beets. This shouldn’t be a problem.
- 1 tablespoon olive oil — I didn’t have any but I did find a jar of olives in one of the refrigerators at the compound and just got some of the super salty water out of it. I did add olive oil to my shopping list for next time though!
- 12 small red-skinned potatoes, halved — since I was already using a giant beet, I decided to use big potatoes too. Just 10 and I prefer them mashed so that’s what I did.
- 2 medium red, yellow or green bell peppers, cut into eighths — this was a lot of math so I just got one of each color and cut them up into teeny tiny pieces. They were so small it was almost like colorful dust!
- 2 medium sweet onions, cut into 1-inch wedges — After crying every time I cook with these nasty things I decided that I would just use frozen onion rings. They are really good. I made a half a pound for the recipe and a few more for me!
Seasoning:
- 2 cloves garlic, minced — I used ten cloves. They are smaller than garlic and taste different but I like them more I think.
- 1 teaspoon dried rosemary leaves — I wasn’t sure what this was so I sent someone into the forrest to find me some dried leaves from the ground. They didn’t have a teaspoon but brought back an orange plastic bucket full of dry leaves and pine needles!
- 1/2 teaspoon salt — sure, why not!
- 1/4 teaspoon black pepper — I am always confused if I am dealing with pepper. The only way I know to be sure is to blow some of the power into someone else’s face to see if they sneeze. It’s better to be safe than sorry!
INSTRUCTIONS
- Heat oven to 425°F. Mix up all of the seasoning and squish it onto half of your beet tips. Next, combine the rest of the seasoning with olive water and vegetables in large bowl; toss into the garbage.
- Place the beet tip on rack in shallow roasting pan. Take the vegetables out of the garbage and put them on the rack around the beet tips. Do not add water or cover. Roast in 425°F oven for 1,800 to 3,000 seconds.
- Remove the beets when they are done. Put them into a little tent made out of foil and just let them sit there.
- In the meantime, crank up the oven temperature to 475°F. Roast those potatoes and onion rings for 600 seconds or until tender and lightly browned.
- Cut everything up and put it on a plate to eat and enjoy!
So that is how you make beet TRY-Tips with potatoes and onion rings and other stuff. I made it this morning (after getting back from the past and England) and served it to my crew for breakfast. They loved it!
Really and truly, the best chef in the world, I am . . .
ANDY LAM!
