One might say I’ve gone quite mad for beets- which I’m sure I have and it has made me oh-so creative in the kitchen. I’ve been wanting to add beets to everything lately and it has much to do with our Norwegian food blog challenge where this months theme is beets. It’s making me realize new combinations and flavors that I would never have thought of.
When summer turns to autumn we somewhat crave a cozier existence, a way to enjoy our time indoors even more. We decorate our house with lights and candles so we can feel Koselig, Hygge and Mysigt during this time- and the time we have ahead of us. As the season turns darker, we do everything we can to bring more light indoors and into our lives.
With the first signs of autumn comes the time for roasted root vegetables. Roasted beets is for me, one of the first (and best) signs of autumn. Its lovely, subtle flavor with an earthy undertone pairs well with so many dishes, both sweet and savory. For some reason it doesn’t cross my mind to roast anything during summer- probably due to all the other fresh ingredients we can indulge in. Yet, during the first signs of autumn roasting is all I do.
This season is neglected. Overlooked. Ignored. The season where summer turns to autumn- the time when you don’t know what to wear, because the weather can be so indecisive. The wind increasing its strenght by every passing day- and the vibrant leaves surrender to its strong grasp- falling down in utter submission. Yet, for me- it’s the best time of the year. When the markets are filled with nordic, seasonal fruit and berries- the grocery bags filled with big, fresh, leafy greens. This is the time where we, in the Nordic countries, get the chance to savor and enjoy our local vegetables- and preserve them to be able to enjoy them througout winter.