1 bunch Fresh Roots carrots
1 bunch Fresh Roots turnips
2 cloves Fresh Roots garlic, minced
2 tbsp. butter
Salt and pepper to taste
Bring turnips and carrots to a boil until tender. Drain. Add garlic, butter, salt and pepper. Mash. Sprinkle with parsley if desired. Enjoy!
3 tablespoons olive oil
1-1/4 tablespoons red wine vinegar
1-2 cloves minced Fresh Roots garlic
3-4 Fresh Roots beets, with greens
1/2 cup water
1 tablespoons chopped drained capers
1/3 cup crumbled feta cheese
Salt and Pepper to taste
Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in a baking dish; add the water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
It’s a Pro-D (professional development) Day at David Thompson today. Oh, how calm it is.
Guess what? I got my rainbow carrots photo!
These past two weeks, we’ve had a bounty of these colourful root veggies. I can’t help but be in awe of their beauty.