Eat your veggies! I’m trying to make a weekly trip to the Noe Valley Farmers’ Market. However, it’s pretty small and makes me miss the enormous Bastille Marché, where I could practice my French and wander through produce, literally for blocks. I only bought potatoes, beets, and haricot verts (the vendor corrected me, “these are not green beans”). If you like beets, they’re one of the easiest things to make, and I just discovered that beet greens aren’t so bad either. Scroll to the bottom for an easy recipe!
To make roasted beets, chop of the tops and the tails, wrap each beet individually in aluminum foil, and pop them in the oven on a cookie sheet at 350 for just over an hour. Take ’em out, unwrap the aluminum foil (you may want to wait for them to cool), and then just run them under water and the outer skin will peel off like magic. Just don’t wear white.
© Sarah Milstein 2014