Planted in April, finally our beets and carrots are ready for dinner. Picked moments before cooking, here they are on the kitchen counter.
First, I baked the beets in their skins. Then I pureed them with garlic and thyme, then added eggs and thyme, poured into a vidalia onion and baked again with pine nuts on top. This is Melina's vegatarian plate, completed with baked potates and sauteed radicchio, beet greens, carrots, green beans and pistachios in a balsamic reduction. (That stole the show...)
Here is the meat eater's version, add pork loin, slow cooked for hours and enjoy.
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