Funny Chuck Roast, Marinated Roasted Beets and Scraps

Today we (finally) had FIOS installed. So the pictures took a lot less time to upload, but just as much time to drag around and place. Oh, well.Decided to cook the weird chuck steak I got with an odd lot of great, pasture-raised beef. It had a rib and a section of blade, and nice meat around and in between. The only solution was to just cook the darn thing, cut it up and decide who gets what. Pic above shows it raw. This one shows the part we've saved for another day after it's been smoked for an hour with Mulberry at 325F-ish on Mechazawa-san (the Egg). You can see what we had in the pic at the top of the post (I let Phil be paleo-dude and take that big blade bone while I took the rib section).

The rest of the meal was scrap salad made with some leftover lettuce and cabbage cores plus the ribs and leaves of the beets.
Picture above shows the beets ready to go with the tops cut off. I took the long root ends, and "de-haired" them and put them into the scrap salad as well.

Beet instructions: The beets themselves were marinated and then roasted for an hour on Mechazawa at fairly high heat (350 or so) for an hour. Basic instructions: Quarter beets and slice into 1/3" slices. Marinate in 2T vinaigrette (go ahead and use bottled if you want) + 1 generous T good yellow mustard (yes, there is such a thing) 1-2 hours. Cook (preferably) on a grill or in an oven at 375F or so - no need to be especially fussy about the temp, but try not to go above/below 400/350F for too long if you can avoid it.

Eating Notes: The steak and scrap salad were really good, but I've written about them before so am focusing on the beets.

Earlier when we were at the Fresh Fields (ok, the Whole Foods) looking at the beets, Lane was asking about the golden beets. We started in about beets, and he got to the point of them turning the kitchen and everyone/thing in it purple, but then I backtracked him to being introduced as a child to beets from a can. Preserved, pickled, and utterly gross. Started coming around when I had fresh borscht once in college, and later made some myself, but still was not sold on using whole beets until years later....

....when I had some golden beets, which somehow seemed more removed from the can than the purple variety. Phil and I both agree they are less sugary than purple beets, but they retain that beety texture. Since then, I've branched out to beets of all colors. But today the golden beets were reasonably priced and had nice tops I could use, so why not?