The farmers market down the road is open with the first colors of the harvest. Hooray! It’s such a treasure to have inexpensive, very local, farm fresh produce to pick from so conveniently.
This week I roasted two sweet potatoes, a bunch of beets, and two heads of cauliflower.
For the sweet potatoes, I peeled them, chopped them into bite sized pieces, coated them in olive oil, and spread them out on a baking sheet, uncovered.
For the beets, I washed them and put them whole on a baking sheet with a bit of water, and covered them in foil.
For the cauliflower, I washed them, diced the florets into similar sizes, and tossed them with a couple cloves of minced garlic, 2 Tbs melted butter, and 2 Tbs olive oil.
They all went into the oven at 400 degrees. I stirred the sweet potatoes and cauliflower after 15 minutes. The cauliflower was done in 25 minutes and the sweet potatoes were done after 30. The smaller beets roasted for 40 minutes and the large ones took an hour. Once cool, I store the veg in glass jars in the refrigerator. The sweet potatoes were kept plain. The cauliflower was tossed with a half teaspoon of nutmeg, 2 Tbs lemon juice, and a good shake of salt. Once the beets were cool, I wiped their skins off, chopped them in wedges, and tossed them with a couple tablespoons of white wine vinegar. SO GOOD!
All are kept well in the refrigerator for 5-7 days, if I can make them last that long. Last night I ate the cauliflower with turkey loin and today’s lunch was cottage cheese with the beets. Yum!