Thursday, October 10, 2013
A trip to the farmers' market yesterday resulted in my bringing home a large bunch of golden beets. A few of them went into the oven and were roasted and one of those served as the appetizer and the salad for dinner last night.
After roasting they were peeled and sliced. They got a little bit of salt, a few drops of olive oil, and some crumbles of fresh goat cheese coated in ground black, white, green and pink peppercorns. I also picked some salad burnet from the garden and the light cucumber taste of the leaves was a nice counterpoint to the beets.
There some golden borscht in the works with the as yet unroasted beets.