Oct 08
2012
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Happy Thanksgiving to everyone out there who celebrates it this weekend.
I pulled up the rest of my crop of beets this afternoon. About half of them are normal sized and the other half were huge. I roasted some to take to my sister's house for our family dinner. Just peeled, cubed, tossed with olive oil, salt and pepper and an hour or so in the oven at 400F. They taste wonderful and look like deep purple jewels on the table.