More With Beets!
Here are a couple of ideas for a leftover beet. When I roast in big bunches I often have one that doesn’t get eaten. So I’m showing you what I do with a lone beet. Let no veggie go unloved!
Ingredient: Herbs and Flowers
PUT HERBS IN ICE CUBE TRAYS AS FOLLOWS
Fresh herbs – I use this one all the time. I LOVE the Springdell herb garden. You pick the herbs from the garden, chop them up and put them in the cubes. Add oil and freeze. Remove the cubes and put them in a ziplock. Don’t forget to label them with what herb they are. I also like to do herb combos that I know I use together a lot for pasta sauces etc.
Simple syrup – I make a simple syrup out of equal parts sugar and water. Heat until the sugar has dissolved. You can freeze as is and just pop a cube into a beverage or you can steep the simple syrup with herbs or flavors too. I love to use mint from Springdell and let that steep. I let it sit in there until the syrup is cool, strain out the mint, freeze and I have cubes to use in my iced tea. Delicious.
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Herb butter is a great way to preserve herbs over the winter months. Check out our recipe for it!
Recipes Using Herbs and Flowers
Upside Down Beet Tarts
A yummy experiment – Beets go into the muffin tin with herbed butter and draped with puff pastry. Invert the plate and you’ve got some cute little insta-tarts! In this little number you are free to mix up the herbs, and even mix up the veggies!
Crostini with Radish and Pesto
Approved by several radish non-believers at the Sunday dinner table, we all loved this one in all it’s simplicity. The crusty and warm baguette, the fresh pesto (we used cilantro, but any herb pesto may work), and the crisp and crunchy radish slices just worked. Try it, hopefully you’ll be pleasantly surprised as we all were!
