I know it's a little late in the season to enjoy fresh greens from the garden, especially here in the South, but given the fact that my vegetable garden only gets a paltry (and at a maximum) 3 hours of sunlight, I figured the heat of our summer's would be tempered by the cool shade...therefore, my late in-ground planing of mixed greens have just started flourishing.
I picked a small side salad of arugula, spinach, and mesclun to accompany yesterday's farmer's market fresh roasted beets. Cucumbers and roasted red pepper goat cheese (both from the South of the James Farmers Market) and walnuts shared the plate.
Roasted beets are EASY:
Preheat oven to 350 degrees F.
Scrub and wash the beets well.
Cut off the excess greens (which are edible). Chop beets into quarters.
No need to peel; skins are easier to remove once roasted.
Toss beets in a generous amount of olive oil and salt.
Place on aluminum foil, cover with another sheet of aluminum foil and enclose or fold over edges. Place foil on baking sheet and bake for 1hour. Let cool and skins can then be removed.
Enjoy immediately or store in fridge for up to 1 week.