A WAY WITH BEETS - by Vel Litt

Grow – Or buy – Cut away tops – Wash – Bake – Cool – Peel – Slice – Dress with Vinegar – (I like to use vinegar that has been infused with herbs) – Put in fridge overnight or serve warm with Chèvre or your own favorite goat cheese. Or serve cold at any time. Do not forget to wear gloves when handling beets. This is a marvelous dish and will store in fridge for at least a week – unless you’ve snacked them all away. When serving to guests, do not use white tablecloth.

ROASTING BEETS RECIPE

What you will need: Olive, Salt/Pepper, some Parsley. Cut off tops of fresh beetroots, wash thoroughly (wear gloves). Sprinkle a little olive oil and coarse salt over beets. Put in oven at 350 degrees for about an hour. Test with fork for doneness. Have vinaigrette ready. For vinaigrette, use cilantro-infused white wine or balsamic vinegar.

Photos & Recipe by Vel Litt on mypotagers.com