I'd like the recipe for this too. :) 2009-07-01T00:11:20+10:00 false 11495 2483 2009-07-01T00:11:20+10:00 6012 I'll post both of them here. I know that I posted them somewhere else, but this is really the group for recipes having to do with our gardens!! 2009-07-01T02:09:08+10:00 false 11496 2483 2009-07-01T02:09:08+10:00 5779 _*ROASTED BEETS*_ SERVES 4 Roasted beets are delicious and have even more flavor than cooked beets. I especially like them served on a bed of Sautéed Beet Tops. Use any color of beets you like, such as red or gold. See the note below for baby beets. *INGREDIENTS":* 1-1/2 pounds medium beets, peeled and quartered 2 tablespoons olive oil 1 tablespoon minced fresh garlic Salt and pepper to taste Preheat oven to 375° F. Place the beets in a small roasting or baking dish in one layer. Drizzle with the oil. Add the garlic, salt and pepper. Toss to combine. Roast until fork-tender, about 30 minutes. Serve hot or room temperature. Note: If you can get baby beets, scrub them and roast whole with the peel on. The peel is edible but, if you prefer, will slip off easily after roasting. _*SAUTE'ED BEET TOPS*_ SERVES 4 I have always loved beet tops made as in this recipe. Serve as is, or with Roasted Beets on top. *INGREDIENTS* 2 tablespoons olive oil 2 large cloves garlic, minced 1-1/2 pounds beet tops, washed and cut into 3-inch lengths Salt and pepper to taste Water if needed Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté 1 minute. Add the beet tops, salt and pepper. Cover and sauté until tender, adding a little water as needed for moisture to prevent scorching, about 10 minutes. Serve hot or at room temperature. 2009-07-01T02:14:09+10:00 false 11497 2483 2009-07-01T02:17:35+10:00 5779 Excellent! Thx U :)> 2009-07-01T04:10:07+10:00 false 11500 2483 2009-07-01T04:10:07+10:00 6012