Hoorah! A triumphant return to blogging! So sorry for the long hiatus but there was a stretch of time there that included working every day, some even doubles, moving to a new house by the light of the moon and waiting patiently (impatiently) for the internet to be installed in my new home!
But, finally, I am all moved in and settled and I have managed to lessen the hours that I need to be working each week which means I will have more time for cooking, eating and posting recipes on this blog!! Yay!
So without further ado, I will post an onslaught of delicious munchies in hopes of inspiring you to make a delicious dinner tonight with all of your wonderful CSA veggies, fruits and roots!
Just because I have not been able to post recipes does not mean that I didn’t keep myself busy in the kitchen!
Roasted Beet Wedges with Tzatziki Sauce
- 5-6 Plowbreak Farm beets, peeled and cut into wedges
- 1 large Plowbreak Farm cucumber, trimmed of ends and grated on the large side of a box grater
- 1 clove garlic, smashed and finely minced
- 1 small shallot, peeled and finely minced
- 2 cups plain Greek style yogurt (your favorite brand)
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil, plus more for drizzling on beets
- 2 tablespoons minced Plowbreak Farm dill
- 2 tablespoons minced Plowbreak Farm garlic chives
- salt and pepper
Pre heat the oven to 375 degrees.
Toss the beet wedges with olive oil, salt and pepper to coat. Roast in the oven for 40-45 minutes, until they are beginning to brown and are soft. Remove from the oven and let cool.
To prepare the tzatziki sauce, begin by transferring the grated cucumber to a sieve lined with paper towel and let drain in the sink while you gather the rest of your ingredients.
Add the garlic, shallot, olive oil and red wine vinegar to a mixing bowl and whisk to combine. Add the yogurt and herbs and whisk until smooth. It should be on the thick side, it will loosen up with the addition of the cucumber. Add the drained cucumber and stir in. Give it a taste and season with salt and pepper to taste.
Dip the beet wedges in the tzatziki sauce and enjoy! The earthy, sweet beets and the juicy cucumber play along so well together and everything is highlighted by the verdant, fresh herbs and the punch of the vinegar! It’s a winning combo and could easily be made into a meal by serving over some Israeli couscous or quinoa and some toasted pita.