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Week 4: Beets

Although I got my bag full of veggies as usual on Tuesday I haven’t been able to use any of them yet! And, it’s Saturday. Just one of those weeks where life has been really busy and I haven’t had a chance to cook as much as I normally do.

I noticed we got beets this week and last. I’ve never cooked fresh beets so I posted a question on Twitter about how people like to prepare their beets. Got some interesting suggestions and this coming week I will be trying one. But, which one?

@artchair I wrap them in foil along w/a head of garlic. Cook at 425 until soft. Then peel, cut & eat over spinach w/a drizzle of oil.

@jo_jo_ba Raw grated into salad w carrots + cuke, or baked into chocolate cake ;-)

@KandTglutenfree Last week, I cut in chunks then roasted. Cooled. Then mixed with fresh mint and goat cheese. Yummy! Roasting is the key!

@Cyetter My mother bakes them in the oven wrapped in tinfoil? Smells good.

@othergretchen Roasted beets! Beet soup! If they are sweet and tender, raw in salads with goat/sheep cheese and walnuts!

@sarahfelicity Borscht. Or in a cold beet salad with goat chevre.

Lots of great suggestions from my beet loving friends! Thanks.

June 14, 2009

My sister shared an interesting recipe with me that sounded wonderful—Watermelon Feta Salad. I made it tonight and I will definitely be making again because it was quick and delicious. First, I tossed baby greens from the Garden with a lime vinaigrette dressing (lime juice, white balsamic vinegar, olive oil, honey, salt and pepper). Topped it with watermelon, sliced in 1/4 inch thick bite-sized pieces, sheep’s milk feta, thinly sliced red onion and drizzled with more of the lime vinaigrette. The sweet taste of the watermelon, creaminess of the feta, and tang of the citrus makes for a really refreshing summer salad. (And, apparently a very popular combo because if you Google it you will find many variations on the theme!)

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