Phat beets

6 Mar

Our first crop of beets.

Our first crop of beets.

Our first attempt at growing beets was okay, but not great.  I should’ve thinned out the seedlings, and I didn’t, so I think it prevented some of the beets from getting very big.  Some were more carrot shaped than beet shaped.  However, the flavor did not disappoint at all.

We oven roasted them (wrapped in foil), peeled off the skins (hey super pink fingers), and sliced them up for a salad with thinly sliced sweet onions, orange segments, and goat cheese.  I used orange juice, olive oil, and red wine vinegar to make a quick vinaigrette.  It was divine.  I think next time I’ll add some nuts as well.  You may notice that the onions are pretty pink – before I dressed the salad, I put the onions, beets, and oranges into the vinaigrette to sit for a couple of minutes.

Beet & Citrus Salad.

Beet & Citrus Salad.

The next day for breakfast, it was on to the greens – we can’t just let them fall by the way side!!  The rest of that sweet onion was sliced up and sauteed with some smashed garlic cloves, red pepper flakes, and salt and pepper.  I let them cook until soft, then added the freshly washed greens (with all their “attached” water) and let them wilt down, finally adding a dash of apple cider vinegar to finish things off.  Then they got topped with eggs of course.  I sort of hate the way the greens make my teeth feel (spinach does it too – anyone know why that is?), but it made my mouth very happy all the same.  Soon, we’ll be able to make this entire dish with food from our backyard, minus the condiments of course.  Maybe the vinegar some day, but I’ll stick to purchasing the oil, salt and pepper.

Eggs with sauteed beet greens and onions.

Eggs with sauteed beet greens and onions.

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