|Nothing like fresh!|
Other weekend tasks:
- Plant 2 more Salvias--Hot Lips and 2 more Guaras! I am so excited to be planting some more Guaras, plus--the Guara I thought we had lost to the drought has come back! We'll have 3 now!
- Fertilize container flowers
- Dead-head knock-out roses
- Harvest some collards and squash for supper
- Pick at a few more weeds and grasses
Beet Salad Recipe
Wash beets well, removing all the dirt. To cook, I like to clip the greens off, leaving about 1 to 2 inches of the stalk. I do not clip the root until after they have boiled. I boil the beets until fork-tender then toss into ice water until completely cooled. The skins slip right off, and I slice right away. Be sure to wear an old t-shirt because beet juice stains quite nicely!
I make a type of balsamic vinaigrette. I like 1 part red wine vinegar to 1 part balsamic vinegar. Last time I used basil, but I think I like a little fresh thyme better--about 1 to 2 tablespoons. Add some crushed or minced garlic and salt and pepper to taste. Mix well. Whip in 1 to 1 1/2 parts olive oil (or more if you like...I like my dressings vinegary). When I'm finished I have enough dressing to coat the beets well, but not completely covered. Probably about 2/3 to 1 cup of dressing.
Pour dressing over beets and slice some onion into rings. Put all into a bowl with a lid that snaps tight. Shake over the sink until well-blended (when I don't shake it over the sink, it winds up on the floor or all over me!) Put in the fridge for at least 2 hours (or into the freezer for about 30 minutes) to chill well.
This is good the first day, but fantastic after about 2 or 3 days in the fridge. This will keep about a week in the fridge.