The beets were very small, but usable nonetheless. I roasted them in a bit of olive oil and reserved them for use in a salad.
With the carrots, I decided to mix in some of the beet stems, fresh thyme, olive oil, salt and pepper. I roasted this in the oven for about a half hour.
Afterwards, I topped everything off with a squeeze of fresh orange juice and a bit of orange zest, for a delicious side dish.
Looks delicious and I just happen to have all the ingredients at hand.
ReplyDeletemmmm yummy!
ReplyDeleteOh, your pictures are gorgeous! You made me hungry, and very nostalgic for home. My mother always has a very similar bouquet all summer, refreshed weekly from her garden....zinnias (and cosmos) always remind me of mother and home.
ReplyDeleteAnd those golf-ball-sized beets are so delicious! I miss having a garden. Maybe next year, now that I've been through one "rainy season" here in Japan...if I can buy some dirt for my concrete-hard little yard...