It’s mid-March.

Having the Spring gardener’s itch, I tromp through the ankle-deep snow to explore my garden.   I shiver while envisioning hot summer days of raised beds bursting with freshly grown produce.   

 For now, I dig up a few multi-colored Beets, a handful of baby Swiss Chard and a wintered Garlic. –  all were purposefully missed  during fall harvest lying dormant in the frozen winter loam for days like this in mid-March. 

This winter harvest will become the perfect Roasted Beet Relish to compliment our new Swiss Chard tossed with our baby Romaine lettuce and Italian Parsley currently growing on our kitchen windowsill. 

Roasted Beet Relish is simple to make combining delicious earthy roots with a  subtle Garlic intoned vinaigrette. 

RECIPE:

Clean, trim and quarter beets. Place beets in a baking dish. Add garlic alongside of beets. Brush lightly with virgin olive oil and sprinkle with sea salt and fresh ground black pepper. Bake in an oven at 400 F. for 25-30 minutes or until beets can easily be poked through with a knife. 

Let cool then peel beets with edge of a knife. Once beets are peeled, grate each section through a coarse grater and place in a bowl.

Finely mince the roasted garlic, place in a small bowl and add 3 tablespoon rice vinegar with 1 tablespoon virgin olive oil. Beat together for 30 seconds until mixture is well blended. Add vinaigrette to grated beets mix and let sit to marinade for at least 30 minutes. Before serving add salt and pepper to desired taste. Refrigerate leftover relish for up to two weeks,  

This relish is great in salads, as potato toppers, on sandwiches, with your favorite hummus or served mas a complement to roasted, chicken, lamb or venison.

I’m savoring every bite of this late winter – harvest salad, day dreaming of future days with my hands playing in the dirt getting acquainted with my veggie friends on a daily basis.

Deliciousness – Join Us!