I peeled them, cut off the leaves, and cut the larger ones into little chunks about the size of the smallest beets. Then I got out a little ramekin and poured in about a Tablespoon of Colavita Balsamic Vinegar and maybe a teaspoon of canola oil. Then a dash of salt and freshly ground pepper. I whisked that up with a fork and then drizzled it on the beets and tossed it all together. I had the oven preheated to 425 F and placed the seasoned beets in my little casserole dish. I think it took about 45 minutes for them to finish. I started checking them after about 25 minutes, poking them with a fork to know when they got tender, but it does take a while to roast beets. Pretty yummy!
So, what drew me out to the garden yesterday?
I wasn't planning on harvesting anything. This past weekend, I stopped in at the grocery store with preschooler for some last minute items and was lured by the June strawberry starts they had on sale. Yes, how terrible to buy my plants at the grocery. But I had the fleeting chance to be out among civilization and who knows the next time I could make it to the store without one baby strapped to me in a front pack and two hyper children pulling at the cart. So, I bought the plants then and there. Six Totem and five Hood starts. It should have been six Hoods also but I was in such a hurry, I failed to notice that one cell was empty. Oh well.
So, the hyper children "helped" me hoe, spread compost and fertilizer, and finally plant the new strawberry starts. Baby woke up from nap halfway through the process, causing me to dash out to the van for the stroller so I could strap him in and let him watch us finish our gardening before the rain started up. It was in the midst of preparing the strawberry plot that I noticed the beets, and in an effort to clear some space, I popped them out.
Strawberries are in. Beets are (mostly) out. Compost bags are used up. It's going to get busy around here.
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