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craft & burn: beet & potatoes

To me, the idea of coziness is what makes fall feel special. The feeling of a warm bar filled with friends talking closely, a little tipsy and bundled up, discussing where to go next. Unfortunately, that brand of coziness isn't possible this year. So what can we do to get the fall feels safe at home? 

Preheat your oven to 375º.

We're making beet & potatoes. This dish is everything I want in fall. Smashed potatoes and roasted beets on a bed of greens. The aroma, rich colors and varied textures make it perfect for a cozy night in. 

Here's what you'll need (yield for 2):

  • 5 medium to small beets 
  • 10 small potatoes (can be red, yellow or white)
  • 1 tsp baking soda
  • 1 tsp salt (plus additional for seasoning)
  • 4 cloves of garlic
  • 1 tablespoon cumin
  • 1/3 cup + 1 tablespoon olive oil
  • Pepper
  • 1/2 Avocado 
  • Handful of greens (I love arugula or mesclun)

You can tailor it to your liking (swap the greens for couscous, or sub the avocado for guacamole).

 

Preheat your oven to 375º.

Cut off the roots and peel your beets.

Wrap your beets in tinfoil and roast them for 35 minutes.

While your beets are roasting, start a pot with enough water to cover your potatoes. Add one teaspoon of baking soda and half a teaspoon of salt. Add your washed potatoes, and turn on the heat to medium-high. Let the potatoes boil (uncovered) for 15 minutes. 

Remove the beets from the oven and set them aside. Turn the oven up to 450º.

Drain your potatoes but keep them in the pot-off the burner. Dice your garlic and add it to 1/3 cup olive oil. Stir in half of your cumin. Toss the potatoes in the olive oil and place them on a baking pan.

Use a drinking glass to slightly squash the potatoes. Salt and pepper them. Roast for 25 minutes. 

Cut beets into 1 inch cubes and toss them in 1 tablespoon oil and remaining cumin. Sprinkle them with salt and pepper.

Remove potatoes from the oven and flip them (the bottoms should be golden brown). Add the beets to the pan and roast them together for another 20 minutes. 

★★★ This is the perfect time to roll one up and smoke it ★★★ 

Remove the potatoes and beets, let them rest for 5 minutes. 

Mash your avocado, and add some salt and pepper.

Serve the potatoes and beets on top of a bed of greens. Garnish with your avocado. 

Voila.

 We recommend serving in a bowl plate. Make it extra special with some farmhouse-inspired placemats, unique candles, and pie for desert.

  🖤 🖤 🖤