Roasted
and the thing ... the unfortunate fuchsia thing ... about beetsWe've been enjoying beets from our own garden and baskets of just ripe Ontario peaches. Roasted beets are delicious & really the best way to preserve all their sweet taste and goodness. I'd been reading (who knows where ?) about grilling & roasting peaches. I thought hmmmmm maybe I'll combine the two - a roasted beet, peach, onion, garlic side dressed with finely sliced fresh basil, toasted pine nuts for a little crunch, cider vinegar & feta cheese. Sounds good n'est pas ? tasted terrific but most definitely needs to be a composed salad served un-tossed - 'cause once you mix it together- oooh - that's even too pink for me.
Roasted peaches -amazing - peel & half peaches, put a smidge of butter & brown sugar in each depression roast uncovered at 425 for 15 mins or so. Serve with premium vanilla ice cream or big dollops of whipped cream (sung by a chorus of angels) - Shut Up !!
Roasted beets in foil - cut the ends of beets, half any super large beets, drizzle with olive oil & cidar vinegar, wrap up in a foil package & roast in 425 oven (along with the peaches) for 20-30 minutes. peel beets as they cool (peels slip off easily). Enjoy
I've just picked my first beetroots (as we call them here!) of the year today. They've done really well, and I can only blame the endless rain that we've had. No peaches, but we did have home-grown rhubarb with cream!
ReplyDeletehmmm .. we love home grown rhubarb around here also. Everyone (and I mean everyone in the Eastern part of Canada) has a rhubarb patch in their yard.
ReplyDeleteYummmm.
ReplyDelete