Roasted Beets

 

 

Beets, glorious beets. They're beautiful deep scarlet and succulently sweet. Pickled, savory, cold, or hot matters not because they are yummy AND good for you. My garden is beginning to spill over with beet greens which means the dirt beneath is teeming with deep red orbs. I love them pickled and roasted best. Served with goat cheese makes for a perfect salad.

 

Roasted Beets

1.00 serving (178.29 grams)

Nutrient%Daily Value

folate36.4%

manganese30.5%

vitamin K19.8%

fiber17%

vitamin C16.7%

omega-3 fats14.5%

potassium13.6%

Calories (157)8%

Scrub beets with a stiff brush to remove dirt. Cut off tops leaving about 1". Trim root end just a little. Pat dry with paper towel and lay on a sheet of foil. Drizzle with olive oil and sprinkle with salt. Wrap, sealing edges tightly. Put on a tray and roast at about 350-400 for an hour. Remove from oven and open foil and allow to cool enough to handle. (This is when I put a plastic glove on.) Gently slide skins off. Cut and serve however you desire. Now go eat your vitamins and minerials.

 

Lavender Lemonade

You should make this. Really and truly you should. You won't be sorry I promise.

 

Go snip some lavender flowers from your yard, your neighbors yard or some public spot where it grows. This is where you dig back into your memory bank and think back where you last saw fresh herbs growing. I've made mental notes that if I need rosemary it grows at my school, near Walgreens and across the street near the golf course. Interestingly lavender grows in those same places. If my small plants in the garden run low I know where to get more. If you find wild basil growing somewhere please call me and tell me where. I can't grow enough of that fragrant herb. Ok, back to the recipe.

I used a small handful. I cut the stems off and laid the flowers on a paper towel for about 4 days thinking I'd dry them out. They never really did get dry but I used them anyway.

In a small saucepan put 2 cups of water, 1 3/4 cups white sugar and your handful of flowers. Bring to a boil, stirring a couple times until the sugar is dissolved. Remove from the heat and allow to cool to room temperature. Strain into a jar. It is easy to keep the flowers separated but you could use a strainer or cheese cloth if you like. This simple syrup keeps in your fridge for 2 weeks.

Squeeze about 4-5 lemons to get 1 cup juice. Put juice into a pitcher and add 1 cup of your simple syrup. Mix. Now stir in 5 cups water and taste. Add more syrup if you prefer your lemonade sweeter.

Serve over ice garnished with a lemon slice. Enjoy this refreshing summer drink all summer long.