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It was a dark and stormy afternoon. The raindrops crashed against the windshield with determination as she took a new way home, fumbling with the GPS and cursing traffic. She turned a corner, peering in the darkness- and there it was. She swerved violently into the parking lot just in time. Taking a deep breath, she scrambled for her purse and reached into the backseat, readying herself. Because there, across the dimly lit and muddied street, was…A FARMER’S MARKET.
I hate when farmer’s markets sneak up on you. There you are, minding your own business trying to get home from Silverlake, and BLAMMO, stealth farmer’s market attacks you. And then lo and behold, you have $15 in cash and a WholeFoods shopping bag in your trunk. Always gets me.
This time, $15 got me some tomatoes, an acorn squash, eggs, beets and by way of haggling, a little container of goat cheese. I then proceeded to make the most yummy impromptu dinner I’ve made in a long while: roast beet, goat cheese and rosemary crostinis.
The beets turned out to be striped and gorgeous. I roasted them in the oven with some rosemary, sea salt and olive oil. I then took them out, scraped off the skin and sliced them up while slices of crusty brown bread toasted up. Slather on some goat cheese, top with pretty beets, and voila! Tasty!
The acorn squash was the next night’s meal. I was warned by the nice lady at the farmer’s market to “be careful opening that acorn squash,” so I attempted to follow these nice instructionsfrom CHOW.
That led to me painfully sawing away at the husk for twenty minutes. At which point the boyfriend wandered into kitchen, and hacked it open in five seconds. Sheesh.
The beautiful things were doused in brown sugar and butter, and roasted for about an hour at 400 degrees. The seeds drizzled in olive oil and salt lasted about fifteen minutes out of the oven.