Friday, July 13th, 2012
In your boxes this week:
Blueberries
Blackberries
Zucchini
Cucumbers
Roma beans
Swiss chard
Chayoga beets
Potatoes
Basil
Roasted Chayoga Beets
with Basil & Greek yogurt
Trim beets of their root end and lop off the stems (reserve greens for braising or chopping into a salad). Drizzle them with a little olive oil and then wrap them in aluminum foil and roast in a 400 degree oven for about one hour, until they are very tender.
Remove them from the oven and rinse them under cold water, using light pressure to remove their peels (they should come off easily). Cut the roasted beets into halves or quarters and place in a bowl.
In a small bowl, whisk together one tiny garlic clove (finely minced), six leaves of very thinly sliced basil, a good pinch of salt and pepper, and two tablespoons of your very best extra virgin olive oil. Toss the roasted beets with the dressing, then top with a dollop of Greek yogurt. Serve while still warm.
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