Here are two recipes I have made using whatever I had available in the pantry and the garden. Feel free to experiment and create your own flavors! I tend to use cookbooks for ideas and not follow the recipes exactly. I never would have thought of putting citrus in with the beets and carrots and it was delish! I used the herbs I had available in the garden and kitchen which meant some substitutions - like ginger instead of garlic. I planted about 20 cloves of garlic in the late winter and spring and they are GONE! Aaargh! Rotted, birds, who knows....? I have dug down to where they were and they are gone. I'm going to have to buy garlic
I also cooked the beet greens and stems separately by boiling for about 3 minutes - they're my favourite part of the plant. I find myself strangely not eating enough vegetables when there is nothing in the the garden because supermaket ones have no flavour to me. I put individual portions of the cooked beet greens in ziplock bags and froze them for later consumption.
recipes follow after the jump..
Roast Beetroot and Carrots
Recipe modified from Jamie Oliver's Jamie at Home cookbook. This was also a great TV series that showed growing tips along with the cooking.
- 750gm beetroot (beets)
- 750gm carrots
- about a 1/2 cup fresh ginger (subsitituted for the garlic in his recipe)
- a few sprigs each of rosemary, mint, and thyme
- 2 bay leaves
- juice of 1 lemon (his recipe also calls for the juice of 1 orange, but alas, none in the pantry)
- 1/2 cup extra virgin olive oil
- 5tbs balsamic vinegar
- sea salt
- calendula or other edible flowers for garnish
Put the veggies in a roasing pan and add the oilve oil, lemon, balsamic vinegar, salt and herbs. Give everything a good mix and put on the middle shelf of the oven for about 20 minutes. Garnish with flower petals right before serving. Yum! I had this for dinner over brown rice sprinkled with Bulgarian feta cheese.
Mel's Beetroot and Ugly Carrot Salad
- 4 or 5 beets
- 3 or 4 carrots
- extra virgin olive oil and balsamic vinegar to taste
- 1 tsp sugar (optional - my carrots were ugly and bitter!)
- salt and pepper to taste