Every Tuesday I go and pick up a large box of vegetables from a local organic farm, my vegetables for the week, as part of Community Supported Agriculture(CSA). Not only am I getting great fresh organic produce for a decent price ($20/week), I am supporting a local family-owned farm. http://www.localharvest.org/csa/
Last week, I received some beets in my box, and was extremely puzzled as to how to use them. Today I finally whipped them out and used them along with the carrots, potatoes, and onions I received in this weeks box..... boy were they good!!
About 3 raw beets, cubed
4 carrots, cubed
1 onion, cubed
2 cups cubed potatoes
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
1/3 cup dry white wine
1 cup torn beet greens
4 carrots, cubed
1 onion, cubed
2 cups cubed potatoes
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
1/3 cup dry white wine
1 cup torn beet greens
Preheat an oven to 400 degrees F.
Place the beet, carrot, onion, potatoes, and garlic into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
Bake, uncovered, in the preheated oven for 40 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Recipe adapted from Allrecipes.com
2003 
