By Jeanie Rose | Beets
Enjoy this beet salad and pretend you are dining in Russia or Central Europe with flavors indigenous to that cuisine. What may be a bit different is the preparation of both the beets and the potatoes. The beets are roasted whole in foil and then peeled and cubed. The potatoes are cubed, dressed, and roasted […]
Continue readingBy Jeanie Rose | Beets
With growing interest in health and nutrition, interest in beets is on the rise but most people do not know what to do with them. Roasting beets is a wonderful entry-level skill to develop. In fact, learn to roast beets and you can use those little darlings as the base for some of the most […]
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By Jeanie Rose | Beets
Are you searching for more ways to enjoy beets? Are you looking for a show-stopper of a soup to serve for a light lunch? Either way, you will love this recipe. The sweetness of the beet plays well with the savory qualities of Indian spices. The coconut milk smooths, blends, and enriches the symphony of […]
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By Amanda Rose | Beets
I peek under our hoop house garden bed to check the progress of the hundred beets we planted early in the winter. The greens look healthy and strong. For two months I have resisted the urge to harvest baby beets early. On occasion, I did harvest a few beets under the auspices of “thinning the […]
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By Jeanie Rose | Beets
If you eat with your eyes, you will love this beet beauty. It is basically a crustless quiche, filled with color and flavor. I got the original recipe from Martha Rose Shulman at the New York Times. Don’t you love her articles? She provides so much education on how to handle food. It’s like having […]
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By Jeanie Rose | Beets
This is a bright fresh-tasting show-stopper of a salad. If you already have roasted beets, then the ease and speed of putting this salad together will be a delightful surprise. Leave out none of the ingredients, if at all possible. This is one of those combinations where all the parts sing in harmony. Leave one […]
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