Friday, February 8, 2013

Roasting Beets

We recently started buying our produce 
directly from the farmer.
 Faye & Lynn provide us with the freshest, most flavorful goodies
picked the same day we order them.
They are grown without pesticides
which is evident from the supreme happiness 
of our taste buds.


Aren't these beets just gorgeous?
Never having prepared beets from scratch,
I have to say that I was a little intimidated.
I got some suggestions from Faye on how she cooks them.

The first time out, I bought just a few to try them.
I cut off the ends and placed them in an oven-proof dish.

After 30 minutes at 375 degrees, 
the beautiful crimson juices coat the bottom of the dish,
but they're still a bit too firm.

After 20 minutes more, they're ready to be enjoyed!

Using gloves keep your hands from becoming stained.

After peeling, they were sliced into rounds.
paper sack was used underneath.
This juice will discolor everything it touches. 

I bet this stuff would make a great natural egg dye for spring!

You know what happened after 
I made these for the first time...

Our order was doubled the next week.
This go around, they were skinned first
with a potato peeler.

 For some reason, beets always seemed so daunting.
I'm glad I gave them a chance.
In fact, last week I planted some in our square-foot bed.

Yeah,  I'd sayI'm hooked!