Vegetables, Vegetables, Vegetables

Getting vegetables delivered every week really sounds like a grand idea in January. Trying to use up all these vegetables in creative and interesting ways can be a daunting task. After a couple of times, boiled beets loses its spark. On the other hand, I've taken to scouring the net for interesting recipes for all these veggies. Here's one we tried last week.

Beet and Goat Cheese salad.

500 grams Beets
140 grams goat cheese (Feta would also work with this recipe.)
extra virgin olive oil
balsami vinegar
small bunch of parsley, chopped
sald and pepper

1. trim stem and root ends of beets, oil, and wrap in tin foil. Bake in 4000F oven for about one hour or until easily pierced with a knife.
2. cool beets, peel and cut into wedges.
3. Place beet wedges in a bowl and drizzle with olive oil and balsamic vinegar to taste.
4. Crumble cheese into bowl.
5. garnish with parsley salt and pepper to taste, toss and serve. Put a little balsamic vinegar on the table.

Harvey