Redrum

Well, I could think of many things to call this post. But I decided on redrum, murder spelled backwards, a little "The Shining" anyone? Need I say more?

We have not been able to enjoy the full bounty of our garden yet. So far some turnips, radishes, a few carrots, onions, basil, cilantro, some bell peppers and jalapenos No red tomatoes...which I am so looking forward to! Some beet greens, and some BEETS! So, normally I would NOT touch a beet with a ten foot pole. No, no, no beets for me. But yesterday Preston roasted up a whole big batch. Peeled and sliced them and they were DELICIOUS! Maybe I just needed to put my big girl pants on and try some...I coulda liked 'em a long time ago. Who knew beets could be so delicious? Even a little sweet. Yummy on a salad or just plain. Tender and garden fresh. MMmmm.

We also pickled up a bunch. You have to wait three to seven days before eating, so I have not tried them yet. Here are the recipes if you wouldn't touch beets with a ten foot pole, but want to put your big girl pants on and try 'em.

Roasted Beets

6 beets, cleaned (we did like quadruple that)

2 large shallots, peeled

2 sprigs of rosemary

2 teaspoons olive oil

Preheat oven 400 degrees.

In a large bowl toss all of the ingredients. Place in a foil pouch and roast in the oven for 40 minutes. Let cool so you can handle them. Peel, slice, redrum, (LOL) and eat!

Pickled Beets

Use the 6 roasted beets that you sliced up

1 large red onion, frenched

1 cup tarragon wine vinegar ( I couldn't find this, if I looked at more stores, I am sure I could have. We just used regular vinegar and doctored it up)

1 1/2 teaspoons Kosher Salt

1 cup water

Arrange in 1 quart jars alternating layers with the onion. In a small pot, boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.