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| singe beet: Brookfield Farm photo: Mary Nelen |
Winter Food Watch
Beets for today can go two ways. Roast a bunch in tinfoil with the oven turned up high. After about an hour and a half, remove to check for "done-ness." If they yield to a poke from your fork, remove foil and let cool. Skins should fall off easily. Reserve these beets in the fridge for two fabulous beet treats to get you and your kin through these cold days. The natural sweetness of this winter root vegetable will warm hearts and minds. And perhaps, just perhaps, be sweet enough to take the place of dessert.
Stay tuned for Russian Borscht and Beet Salad recipes.
