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| A bunch of fresh beets on my farm table. |
Well, I could be telling you about how cold it is here but instead I'll blog about beets. I picked up a fresh bunch at the market yesterday and I'll be eating them raw. This has been part of my daily routine since mid-November. I should have taken the photo yesterday before the greens started to wilt in my refrigerator. These are nice big ones and I'm thrilled. Webster is too because I'll cook the greens for him. I already have plenty of fresh greens for myself. I decided in November that I should do everything within my power to keep healthy and decided to improve my eating habits. Maybe this article will convince you to add beets to your diet too. I peel mine with a potato peeler and cut into cubes which I shred in my food processor. I have perfected the method so it's not as messy as when I first started. One of my favorite dishes is hot wilted greens, topped with hot black-eyed peas, topped with cold grated raw beets. It's delicious! That's what I'm having for dinner tonight. Stay snug and warm and I'll be back later. xo
2 comments:
Rosemary,
I particularly like the golden beets, but cook them according to Alice Waters' recipe--roasted, sliced, then doused with a bit of olive oil, balsamic vinegar, and a little salt and pepper. As we speak, I have a bunch of the Italian Chioggia beets ready for the same treatment. Stay warm!
JudyMac...Yum. They sound delicious. The reason I like mine raw is for the crunch factor and of course the taste. Beets in any color are the best.
Stay warm.
xo, Rosemary
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