In more nutritious and delicious news, I love roasted beets. I can’t tell you how much I love roasted beets and the beets we’ve gotten from farmers markets or CSAs are so lovely, so wee and sweet and amazing.
Wash and dry beets, which have been separated from the greens.
Trim and cut beets into quarters or slice with a mandolin
Toss beets with a light coating of olive oil or butter and sea salt
Bake until tender (about 25 minutes or so) at 400
Eat these like popcorn
Do the same with the little baby potatoes and dip in your favorite dipping concoction.
Here’s a lovely image of a beet Napoleon, found on Flicker by gtrwndr87
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