Beautiful Beets

Every winter we hopefully plant seed in our coldframes and nurture them through the winter. This past winter we were eating lettuce from the frames in December and making salsa with fresh cilantro in January. A few days ago I cleared out the frames; weeding and thinning the little carrots and harvesting the beets. As you can see it was a huge harvest, but it will be enough for a few salads and a couple of servings as a side dish. I tried something new with them for the salad:

Roasted Beets

1. Wash beets and trim the tops and hairy roots

2. Make a foil packet and put the beets inside

3. Drizzle them with olive oil and close the packet

4. Bake at 400 degrees until fork tender

(I roasted the smallest beets and it took 40 minutes)

The salad is: spinach, beets, feta, and balsamic vinegrette.