Look at these beets. . . oh my!
And while there are so many inventive, gorgeous beet recipes out there -- please share! -- I can't resist my favorite and simplest for this first harvest.
Roasted Beets
Preheat oven to 425. Scrub beets, trim "beard," and trim stems to about 1/4 inch. Lightly toss with a bit of olive oil, wrap each beet in foil, and bake for 30 to 40 minutes, depending on the size of the beets. They are done when you can easily slip a knife through them.
Once they are cool enough to handle, you'll be able to rub the skins right off. Trim any stubborn bits.
You can slice the beets and eat them, warm or cold, drizzled with more olive oil and sprinkled with a bit of kosher salt. They are wonderful in a salad -- on Rushton Farm greens, of course! -- with some toasted hazelnuts and a lemony vinaigrette. Blue cheese, feta or crumbly goat cheese are a lovely addition for those who eat dairy.
So let us know. . . how will you be cooking your beets this week?
We can't wait to hear from you!
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