The
Prospect Heights CSA is officially over – but we have a few veggies left over
we haven’t made into pasta or pizza or juice or a frittata or tacos or tartine.
Prospect Heights CSA is officially over – but we have a few veggies left over
we haven’t made into pasta or pizza or juice or a frittata or tacos or tartine.
Shawn
took our leftovers and made me a beautiful, seasonal snack last weekend. Here’s
how he did it.
took our leftovers and made me a beautiful, seasonal snack last weekend. Here’s
how he did it.
Ingredients:
3 medium-sized beets
3
small or 1 large sweet potato
small or 1 large sweet potato
1
medium-sized onion
medium-sized onion
2
tablespoons olive oil
tablespoons olive oil
2 tablespoons white wine vinegar
Rosemary
Salt
+pepper
+pepper
Preheat
the oven to 400 degrees. Peel beets or get someone else to do it if possible. Cut the veggies so they are each about the size of two
bites. I prefer thick French fry-style. Toss veggies with olive oil, vinegar,
rosemary, salt and pepper. Spread onto a baking sheet evenly. Roast for approximately
25 minutes or longer. I like my vegetable
on the verge of burnt, but to each his own. Add seasoning as necessary. Serve
only to people you really love.
the oven to 400 degrees. Peel beets or get someone else to do it if possible. Cut the veggies so they are each about the size of two
bites. I prefer thick French fry-style. Toss veggies with olive oil, vinegar,
rosemary, salt and pepper. Spread onto a baking sheet evenly. Roast for approximately
25 minutes or longer. I like my vegetable
on the verge of burnt, but to each his own. Add seasoning as necessary. Serve
only to people you really love.
 |
| Start with this. |
 |
| Shawn was a little perturbed he didn’t have gloves for beet peeling. |
 |
| They are gorg even before roasting. |
 |
| And after. |
 |
| Perfection. |