|This is what you can do with the beets from your garden like my friend, Julie!|
|And, most likely, you will be growing green onions!|
|If you are not growing beets, I think canned beets will do as well in this recipe.|
|A wonderful and delicious summer treat!|
I was invited to several showers and weddings(outside celebrations) during past two months. No one really was good at predicting how the weather would shake out especially with the cooler temperatures that Seattle has been experiencing all summer. Many friends were so disappointed about the condition of their flower and vegetable gardens~veggies were so stunted! Flowers were not blooming! How can there be weddings outside in this freezing weather?(well not really freezing, but you get the point)Weddings went off without a hitch! Flowers and veggies, not so good! Things are finally warming, growing and shaping up.
One particular friend has a gorgeous garden this summer, but everything is "so not growing."It has just been too cold at nights and really not much above 70 degrees during the daylight. Last Sunday, Julie and I picked beets, little beets, from her garden. We managed to find four and threw them in the gathering basket. Julie wrapped them in foil, baked them to perfection and the rest is history!
There is nothing more pleasing than to have grown your own vegetables and then serve to your family. I can't tell you when I have had a better tasting beet!
Julie, when the other beets are ready, here is a quick recipe for you!
ROASTED BEETS WITH FETA
Peel 4 medium beets and cut into 1/2 inch pieces.
Toss with 1 tablespoon of olive oil.
Add one teaspoon of salt. Pepper to your liking.
Spread the beets on a baking sheet and roast until tender at 450 degrees, about 35 minutes.
Transfer to a bowl and toss in 4 chopped scallions.
Add 2 teaspoons of lemon juice, fresh if you have it.
Top with crumbled feta cheese. Serve chilled.
Another way to cook the beets is to bake then in foil, remove the skin, slice and just toss (roast) in the oven for ten minutes more with the oil, salt and pepper. Cool and add onions.