Fuel : Garden Season - Beets!

The day after i processed all the kale (kale chips, but i also blanched and froze two bags full and made kale and beef for dinner, which was yummy, kind of like a healthier hamburger helper), i decided to tackle the beets.

I already had borscht and i thought instead of making more, why not just process them so that i can do whatever i want with them  later on?

I love roasted beets with my roasted pork or beef, and they are delicious just as a side dish.

My friend Zoe used to make beetroot pickles and i remembered she told me all i needed to do was to peel and slice beets and put them in vinegar.

So, first i cut off the beet greens, chopped them up to eatable size, blanched and froze those.

Then, i washed off the beetroots, and let them cook in the boiling water for 25 minutes, till they were nice and cooked.

The children loved the "bloody" looking water in the sink afterwards!

I drained them, and sliced them up.

The little ones i peeled (just by rubbing with my fingers, the peels slid off easily), sliced, and put into two little pint jars with cider vinegar for easy beet pickles.

The bigger ones i cut off the tops and sliced in coins for roasting or soups later on, and filled four bags full.

Then i was hungry, so i opened one of the bags, slathered the beets in sour cream and fresh dill (also thanks to Shawnelle!) and had lunch...

MMMMMmmmmm....