This is a journal of my vegetable gardens. Skippy was my first dog and he thought the garden was his, even though I did all the work. But Skippy always stood by me and was a great friend. Now Suzie and Charley follow in his footsteps and garden with me. We're located near Boston (USDA zone 6A). I have a community plot, a backyard vegetable garden, fruit trees and berry bushes, chickens and bees. I use sustainable organic methods and do my best to grow all of my family's vegetables myself.

Sunday, July 30, 2017

beets ready to roast

beets IMG_1601

Today's fresh beets, ready to cook my favorite way! Two deep red Merlin's and one pink Chiogga.

I love to roast them in foil. It's so simple and it keeps in all the flavor. Just clean and trim the beets, wrap them in foil and roast at about 400 F til tender, about 45 minutes depending on size of the beets. The skin peels off easy after roasting and they're ready to eat.

With these beets I made a beet salad with goat cheese, candied walnuts, a nice vinaigrette, and baby green lettuce. I used this recipe: Beet Salad with Goat Cheese, from AllRecipes.

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1 Comments:

Anonymous Ralph said...

I recommend juicing equal parts of apples, carrots, and--an essential ingredient--beets. My favorite fall drink.

August 04, 2017 5:12 PM

 

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