Roasting beets really makes them taste better. If you think you hate beets, try roasting a few, and then decide. I think you’ll be pleasantly surprised.

Roasting beets is simple. I prefer smaller beets because they take less time to roast. Preheat the oven to 375. Wash the beets and cut off the long root-tail if they have one, just to make them all basically round.

Drizzle them in olive oil, wrap them in foil, and roast for 30-60 minutes, depending on the size of the beet.

Remove them from the oven when they are completely softened and let them cool. When you can touch them, remove the skin, slice them, and enjoy. I made a salad with Haystack Mountain Goat Dairy’s Boulder Chevre, a little olive oil, champaign vinegar, and freshly chopped chives.

This pile of veggies will be consumed within a week. All of the carrot tops, beet greens, and turnip greens too! Thanks to Ollin Farms for my weekly share plus eggs.

Visit Local Table Tour’s Link if you’d like some more info on Ollin Farms and our CSA.

I brought home my CSA veggies and the weekly share of 12 eggs, but had 12 eggs still in my fridge since we had been away the week before. This was an overload of eggs, so our only solution was to have eggs for dinner.

This is a simple dish: Eggs scrambled with sauteed red onions and Haystack Mountain Boulder Chevre, served with sauteed turnip greens and sliced tomato, drizzled with balsamic vinegar and a little olive oil.

Took 20 minutes, I think. I’m used to taking a lot longer in the kitchen than that! But, they starts in this meal are the farm eggs from Ollin Farms. Their color is so brilliantly golden, you’d think I added saffron threads. But no, it is au naturale.

This is what I brought home this week from the CSA with Ollin Farms. Lots of greens. Lots of healthy greens, carrots (which come with green tops), turnips (also come with green tops), chard, cabbage. Keeps me busy.