Blogging will resume soon. I hoped to post about a roasted beet pizza I made last night, but I have yet to perfect the proper topping ingredients and ratios. In the meantime, here are some photos of the beets, the only successful portion of the pizza preparation. I roasted them according to this post on Not Eating Out in New York and they turned out well. What’s left of them is currently residing in the refrigerator waiting for my lunch salads this week.
I love the color of the beet stems.
Borscht has recently become my favorite food of late, outdoing poutine, Soy Rizo, and handfuls of uncooked oats. People refer to pickling beets straight out of their gardens and I get really tempted to lecture them about making one large cauldron of soup to last the winter.