6 hours ago
Monday, November 10, 2014
Yes folks, the Militant Community Garden is still producing, in November!
Someone wrote to me saying how she was happy that I had a "beet fetish", because she loved them too.
I am constantly coming up with new recipes for beets, because I have so many and for so many months. I wouldn't say I have a beet fetish, but I do like them a lot.
Here is a great way to use your fall beets and watermelon radishes, if you are lucky enough to find them (these radishes are a fall crop).
My garden is full of them, don't be jealous.
Roasted Beets, Sweet Potatoes & Watermelon Radish:
4 large beets, any color, peeled and diced into 1/2" pieces
1 large sweet potato, diced the same size as the beets
1 watermelon radish, sliced on a mandolin (super thin)
On a large baking sheet, toss the beets w/ the sweets and drizzle with olive oil.
Sprinkle liberally with kosher salt and roast for 20 minutes in a 400F oven.
Check the tray, and make sure nothing is burning.
The vegetables should be done at the same time if you cut them all the same size.
Check for doneness, you may need another 5 minutes in the oven.
Remove the vegetables to a platter and shave the radish on top.
Drizzle w/ white balsamic or cider vinegar (about 2 tbsp) and some good olive oil.
Add some arugula leaves or any green herb you like.
This is a delicious fall salad. I could eat it everyday.