Friday, August 14, 2015


It was warmer on Thursday. I went to the Newburgh Grill for lunch and got the beef vegetable soup and a patty melt. Then I went to Randazzo’s and bought three bunches of beets.

They were having an open house at the museum, so the traffic was bad. We even had folks parking their classic cars on the lawn in front of our building (first time I ever saw that).

When I got home, I did the Wednesday wash a day late. Then I scrubbed the beets, cut off the leaves and stems and roasted them in a 400 degree oven.

I chopped up the stems and leaves and boiled them in the small stock pot. I ate a bowl of them, seasoned with white vinegar and salt, for dinner. I put the rest in the fridge.

Sidebar: You can keep your collards or kale. Beet greens ROCK!!!

When the beets were done, I slipped off the peels. Then I cut them into 1/2 inch cubes.

I made the dressing (apple cider vinegar, Dijon mustard, salt & pepper, olive oil and horseradish) and coated the beets in it. I stuck them in the fridge and went outside in the twilight to get some chives. I’ll add them in the morning before I go to work.

In case you were wondering, it’s our department picnic on Friday and I was determined NOT to bring the same old dish. I’ll probably end up bringing all these beets home with me, but I will know I tried!

I just read until an early bed time.

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