October 18, 2020
Can't "Beet" it!
By Linda Dansbury

I haven't done many new things recently, with the exception of using beets in a different way (see below). I have made a few soups and stews and added kale/dandelion/turnip and/or radish greens to keep up with the bounty and boost the nutrition and taste of the final dish. Like others out there, I am starting to clean up and use up veggies I have been tending to in my own yard as well.

Peppers - decided to freeze them for use later in the year.

Spaghetti squash, garlic, basil - since the weather has been relatively warm, I used my cherry tomatoes to make the Spaghetti Squash with Sauteed Tomatoes and Basil.

Arugula, kale, garlic - made Arugula Pesto and froze it to use later in the year - it tasted really good, so looking forward to eating it,

Beets - prepared and enjoyed Roasted Beet Chips. It is not on this site, but is very simple to do. Preheat oven to 300. Slice beets with a mandoline to about 1/16th of an inch and press between towels to remove moisture. Line baking sheet(s) with parchment paper. Toss beet slices in olive oil, seasoning or seasoning blend of your choice and a little salt. Place on baking sheets in a single layer and roast for about 50 minutes, checking periodically and removing them as they get crisp. Note: I did one tray of kale chips and one of beet chips for a yummy fall snack.

Mix of greens, garlic, onion, hot pepper - made sauteed mixed greens - blend of bits of what I had, which was dandelion, chard, kale and radish tops. I had frozen the hot pepper a few weeks ago.