Wednesday, April 18, 2012
We devoured these roasted beets a few days back. (I stir-fried the beet greens separately with some onion.) While preheating our mini-oven to 450 degrees, I washed the beets and cut into large chunks. I tossed them with some olive oil, sprinkling with kosher salt and ground pepper. I mixed it all with my hands and then spread them out in a metal roasting pan.
It was my first taste of these golden beauties and they were delicious! They don't taste much different than red beets but they are so pretty. OK, they look like they may have over-cooked a bit but I got busy with something else. Not to worry, the caramelization just makes them taste sweeter! They really should come out sometime between 20 - 30 minutes depending on how soft you like them. YUMMMMM....
Wednesday, April 11, 2012
The garden is filled with delightful surprises
So, I had some of those watermelon radishes from St Pete Locally Grown. I have found that I like to use my potato peeler and slice ribbons of the beautiful watermelon radish.
Then a rice cake, smeared it with a bit of hummus, layered the radish ribbons then a bit of Greek yogurt, chives and a shake of curry powder ... yum