I love eating beetles!
And by beetles, I mean beets, of course. I’m not sure why I’ve taken to calling them that, but I find it amusing.
Matthew bought these at the farmers’ market on Saturday — our first of the season. The beets in our garden aren’t this big yet.
Roasted Beets
Wash beets thoroughly. If they’re fairly small (and sometimes even if they’re big) you can skip peeling them. (My sister taught me this.) Cut them into small chunks. Toss with a bit of olive oil and salt. Spread in a single layer on a baking dish. Roast for 45-60 minutes at 325-400 degrees F, stirring occasionally.
Delicious on salad with poppy seed dressing (recipe here), onions, toasted pecans, and goat cheese. Other serving suggestions: serve the roasted beets as a side dish or toss with pasta.
Her Green Life 
OK… I’m gonna have to give that one a try! I LOVE beets too.
I’ve recently discovered that you can roast just about any vegetable that way – well, probably not greens. I’ve been adding some parmesean cheese when I toss them. So far I’ve tried asparagus, cauliflour & broccoli. Even works in the solar oven – which is much nicer than heating up the house this time of year. Although, I had them covered in the solar oven to get the temperature hotter and they got a bit soggy… I’ll have to expeiment a bit.
BTW – I posted a request on freecycle for bike racks/baskets and have been promised some collapsible baskets that attach like panniers. Woo Hoo! I’ll still have to get a rack – unless the universe magically supplies one, and am most definitely going to experiment with the milk crate thing too. I’ll let you know what the verdict is!
Yours in Frugal Green-ness,
Rebecca The Greeniac
http://www.GreeniacDigest.com