Every other food blogger in the universe is sharing cookies for the holidays, and I am over here with some beets.

They are really good beets.

They are beets inspired by The Bachelor Farmer in Minneapolis. (Recommend!)

Those beets are described as Sweet and Sour, and are so very wonderfully so. Mine lean toward more of a balsamic marinated. Both are served on a luscious puddle of creme fraiche and herbs.

Given the life or death choice between these beets and a cookie, I am pretty sure that I would go with these beets.

I served them as a side for Thanksgiving, and I plan to include them in at least one Christmas menu, as well.

They are that good.

Really.

Beets > Cookies.



Peel beets and cut into bite-sized pieces. Toss with olive oil, salt and pepper. Roast in a covered baking dish at 375F until tender, approximately 1 hour.

Combine dressing ingredients. Toss with roasted beats. Allow to marinate while cooling to room temperature, stirring occassionally.

To serve, stir together creme fraiche and chopped herbs. Spread in a "puddle" on a plate or small platter. Arrange drained beets over cream. (Serves 4 to 6)

It's my birthday, and there have been a few tears.

It's number 42. Wow. I can't be 42. I demand a recount.

But then, I think about a long-time friend who this summer lost her battle with cancer just days before her own 42nd birthday.

I think about how she charged forward with life and plans until the very end. Passion filled her, and she embraced every moment, even as her body betrayed her.

She didn't get to see number 42.

I am 42 years lucky. Ups and downs. Love and loss.

Always fortunate for another day. Another year. Another birthday.

I am 42 years lucky to have today and believe in tomorrow.

There are no tears for Grilled Steak and Onions with Balsamic Sauce...except maybe when you slice the onions.


Melt 6 tablespoons butter in a heavy saucepan.
Add minced shallot and cook until translucent.
Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup.
Remove from heat. (Balsamic will separate at it stands.)
Prepare grill. (Gas or charcoal, but I prefer charcoal.)
Peel onions and slice into 1/2-inch-thick rounds.
Drizzle with oil and season with salt and pepper, being carefully to keep rings intact.
Season steaks with salt and pepper.
Grill onions until tender, turning frequently, and again being careful to keep rings intact. (You may skewer onions to make this easier.)
Move onions to cooler area of grill to keep warm.
Grill steaks to desired doneness.
Transfer steaks and onions to platter; cover and let rest.
Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer.
Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth.
Season with salt and pepper to taste.
When plating, drizzle sauce over steaks and onions. Serve with additional sauce on the side. (Serves 4)