New Collage and Roasted Beets
These new weathered papers add a whole new dimension to my collage stash. I’m glad to have more now, because when there is plenty of anything available, creativity tends to flow more freely.
For more information on weathered papers, click here.
Yesterday was spent mostly in the garden pulling up beets and other things like weeds. I roasted several big beets and pickled a quart of small sliced ones. There are lots more coming. We planted a lot of beets because they are a special treat for my husband. I like them too, but he loves them! Not only did I peel and process beets, I cleaned up the greens and saved the large ones for cooking and made a salad last night from the small and delicate ones.
If you like beets, try them roasted whole. It’s a wonderful way to concentrate the flavor and they are fabulous in a salad.
To roast beets: coat whole, unpeeled beets in a little olive oil, sprinkle on a dash of Kosher salt, and roast the same length of time that you would bake a potato. I like to do them at 400 degrees for 1 hour. You can do several at once and they will keep for a week. When they are served, the peeling will just fall away as you cut them into pieces. But you can also eat the peel right with the beets.
Roasted beets are great on a bed of mixed greens with walnuts and crumbled gorgonzola cheese. A simple vinaigrette completes the salad.