Jump to Story
Recipes first. You’ll find the story at the end. 😉
Recipe: Roast Beets
- Rinse beets. Trim tops to about 1.5″ and the root to 2″. The beet tops can be cooked, composted, or feed to your chickens.
2. Fit as many beets in to a covered oven-proof dish and roast slow (275-300F) for 4 hours or more.
Beets are now ready for Beet Salad 1 and 2.
Recipe: Beet Salad 1
- Cook beets as above. When cool enough to handle, carefully peel, slice in rounds or chop.
2. Add some goat cheese, walnuts, or with anything else you think sounds good…Chicken? Salmon? Tofu? Feta? Cranberries? Sweet tangerine sections? Mint?…
3. Pour a favorite vinaigrette, homemade or store-bought, over them. (I made one playing with three different vinegars, olive oil, and salt & pepper. I tasted until I liked it.)
4. Toss lightly and serve. Save leftovers for Beet Salad 2 below.
Recipe: Beet Salad 2
I created this last night with a combination of leftover roast beet salad, cooked rice, and seasonal herbs and veggies and took it to a potluck. Serves 15 at a potluck if there are other yummy salads to share.
3 cups water
1.5 cups rice of choice (I used short grain brown rice which takes 35-40 minutes to cook.)
A handful of fresh herbs, chopped (whatever is fresh in your garden or at the store)
Grate one largish carrot, peeled or unpeeled
Some goat cheese
A few just picked scallions, sliced sliced chopped in 1/4-1/2″ pieces
Vinaigrette of choice
- Make a pot of rice, remove from heat, fluff, put the cover back on and let set for 10-15 minutes.
2. While rice is still warm, add the remaining ingredients, pour vinaigrette over and toss lightly.
JUMP TO RECIPE
Traditionally recipes on blogs have included some narrative or an anecdote of sorts. But now I hear there are quite a few who would like the recipe first so we see Jump to Recipe buttons. That’s fair. Story tellers and recipes readers can exist happily and peacefully together, and story tellers have had lots of moments to be first. So, here’s what I suggest. We need a Jump to Story button for those who want the story first, with the recipe as the next thing you see…much like I’ve done here. Problem solved. 😊Now back to our regularly scheduled program.
Yes, I love beets! I learned to cook beets and many other vegetables from Marian Morash’s classic book The Victory Garden Cookbook. My copy was dogeared and stain splattered long before I met her and she presented me with a brand new, signed by her, copy. Thank you Marian! I should put a photo of this up and maybe I will, but I’m kinda getting you used to what my writing may look like when I head over to Substack.
Substack? See my last blog post where I talked about that. I’m still not quite off the fence, but I’m kinda leaning towards it. If I do go, I think there is an option to export those that follow me over there. If someone knows for sure, please let me know if it is or isn’t possible.
Now, the big question it, where do you like recipes? Beginning? Middle? End?