We braved the heat to roast beets after a big harvest last Saturday. They finally made it onto our plates in our classic beet salad last night.
We tossed a garden medley (onion, garlic, squash, red pepper, and Swiss chard) into the cast iron skillet for our second course.
We served the sauteed veg on top of a bed of quinoa.
A bit later, we rounded things out with peaches and shortbread for dessert, but the peaches were feeling camera shy (or the photographer was feeling lazy).
It was a delicious meal to end a delicious day that also included our Caprese salad sandwiches and some treats from our first visit to Pint Size Bakery.
that salad looks incredible…I’m jealous!