Kohlrabi, carrots, lettuce, roses and peas.
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3 comments:
Nice looking veggies! So, what's a good way to deal with beets? I've got a bunch from the co-op, and don't want the old steamed slices of my childhood...
One of my favorites is Borscht. Soup made with beets, cabbage, carrots, and potatoes flavored with pepper, dill and/or fennel. Garnish with a touch of sour cream. Yum!
Ooo, thought of another: Roast the beets with a little olive oil until soft when pierced with a knife (30 minutes to an hour, depending upon the size and, it does matter) then drizzle some reduced balsamic vinegar on them. Heaven.
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