What to do with your beets!
Last year I had the pleasure of being a part of a local CSA. CSA stands for community supported agriculture or some say community shared agriculture. I was a little overexcited about this opportunity and opted for the full share. Needless to say, I had a ridiculous amount of food each week. My weeks soon consisted of blanching for hours. Anyway, back to my story.
One week I received beets in my share. Now beets were something I always avoided at all costs during thanksgiving. Nevertheless, receiving the food meant I needed to cook and eat it. So I got out my handy dandy vegetable cookbook to find a good recipe for these beets.
Now I can’t say this is the best recipe ever for beets. However, it’s my go to whenever I have beets now. It’s pretty simple too. Most people like their beets roasted. I’m most people. Now some roast the beets whole whereas others (me) roast them already diced. I usually roast them for about 45 minutes at 375. Once they are out of the oven and cooled down, you make the dressing. Mine since I’m pretty limited on ingredients ends up being minced garlic, S&P, horseradish, and Dijon mustard. You can, however, get real fancy and add white wine vinegar and chives.
To some this may sound like a gross combination but trust me, it’s incredible! The earthy flavor of the beets still comes through the dressing. This year in our teaching garden, we grew Guardsmark beets, which were exceptionally tasty, and I highly recommend.
Here’s an actual recipe, if you don’t want to follow mine…