Valley Bounty: Beets
Roasted beets are sweet and silky and can quickly be made into good pickles or salads. They are also delicious hot, drizzled with oil and a little salt and pepper. Roast a few beets while you’re cooking something else and you’ll have them ready when you want them. Try beets, goat cheese and maple walnuts on a green salad. Or beets, chunks of orange and feta cheese with a dressing of olive oil, balsamic vinegar and juice from the orange. Find more beet recipes from local farmers at www.buylocalfood.org.
Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture (CISA).