Foodie Friday:: Roasted Beets. Also, Summer Squash!
August 26, 2011
Several years ago, a fellow CSA member told me that once a week she roasts all of the beets in her share, skins them, chops them and puts them in a container to add to salads etc. throughout the week. I never really got into this until this year (ahem, this is our TENTH farmshare season! 10 years and only NOW getting on it! Jeesh!). Since we eat a ginormous salad at least once a week for dinner and 2-3 times a week for lunch, having chopped, cooked and lovely beets in the fridge is super-handy. I roast my beets just how they describe in the recipe below. Yummy!
Pasta with Zucchini, Ricotta & Basil
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