Wednesday, July 28, 2010
I roasted carrots and beets in olive oil and salt and pepper. Meanwhile I sauteed the beet greens with some onion and salt and pepper. When the carrots and beets were tender I took them out and tossed them with fresh tarragon from the yard. I served them over the beet greens with local*** sheep bleu cheese (and some orange slices).
*All ingredients in this dish are local.
**The citrus is not local.
***Where are the sheep? I want to see sheep!