We had some nice looking beets even though it seemed like they were not doing all that well there are enough nice ones to make pickled beets with. But there were also quite a few little tiny beets that are not worth taking the time to try to peel when pickling them.
Ryan said, "I wonder what they would be like if we roasted them with some of the little potatoes that my Dad gave us from his garden." I told him that heck yes they would be good especially with some of those carrots and onions he had picked.
The best part is I knew that it would work to just wash them up and not worry about peeling them!
We also still have some chard hanging on in the garden so we cut up a bunch and I quickly sauteed it to go with dinner along with cooking some Quinoa. I have not cooked chard that way before but it was super quick and yummy so I added the recipe below too.
Just so you know picture quality for me always goes down in the winter because it is dark at dinner time. Sorry I will try my best but artificial lighting just doesn't make as nice of pictures. ;) But it's still better than no picture I think!
1-2 pounds small beets (or you can just quarter some larger ones, same with the potatoes)
6-8 large carrots, cut into large chunks
2 large onions, cut into large chunks
2-4 Heaping Tablespoons coconut oil
Kosher Real Salt
Rosemary or herbs of choice (optional)
Place the veggies into two large bakers or cake pans or you could even use a cookie sheet. Blob the coconut oil on top of the veggies. Sprinkle the kosher salt (to taste) about 1/2 Tablespoon per pan. Sprinkle with as much herbs as you want we used just a nice little sprinkling of rosemary.
Bake for about 30-40 minutes as 400 degrees. Stir once or twice during cook time. Once the veggies started to turn golden brown I turned of the broiler and let them get a little crunchy on top just watch close so they don't burn I did 5-10 minutes.
1-2 Tablespoons coconut oil
2 cloves of garlic, minced
Lemon juice to taste
Real Salt and pepper to taste
In a large frying pan (I love my cast iron one) melt coconut oil and saute the garlic then add the chard stir quickly while it sizzles and a few splashes of lemon juice and cook until just wilted and dark green. Sprinkle with salt and pepper to taste. Serve!