I know lots of people who don’t like beets, but happily I’m not one of them. Although I never think about using beets in my regular rotation of meals up my sleeve. But this year, this year, I grew them in the GARDEN so I have no choice but to use them!
The last bunch I harvested I ended up freezing. The rest I picked today for roasting and to use for baking. I also took all the leaves and blanched them for freezing to use later for green shakes/soups. Man, they really do shrink down to nothing!
Roasting beets takes a long freaking time. 90-120 minutes!
So I roasted them while I had the time tonight and tomorrow I plan on using them to make a roasted beet and mandarin orange salad with crumbled goat cheese and walnuts. Oh and the diced ones—I’m going to throw in a batch of brownies.
Don’t worry, I’ll blog the disaster this weekend.