Last week Jason pulled up quite a few beautiful yellow and red beets from the garden. Here's what we did with them.
I wrapped the whole beets in foil along with a dash of olive oil and roasted them for about an hour and a half. Their peels practically fell off and then I diced them up and threw them together with gorgonzola cheese and pistachios. Add a dash of salt and pepper and you have a very simple and tasty fresh beet salad.
Our arugula patch had also reached the end of it's season so we gathered it all up and whipped up some arugula pesto. You can really take any pesto recipe and substitute arugula for whatever leafy green is used in the recipe. A portobello mushroom topped with this pesto and fresh grated parmesan makes for a great sandwich.
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