Beets, Beet Greens, and Squash

Our rawfully organic share came with beets which Blake really was excited to use. I never cooked them before but it turned out to be easy. We also cooked the greens similar to the way we did the kale, but since they're not so bitter it didn't take so long. We also have a ton of squash so I roasted some in the oven and that also was pretty good. We had all this as sides for another steak Blake grilled, this time it was a NY strip.

Roasted Beets:

Cut the greens off the beets about an inch above the bulb. Lightly scrub the beets and wrap each individually in foil. Bake about 45 minutes at 400 degrees. Unwrap the beets and insert a knife smoothly to make sure they are done. Rub the beets under cold water and skin will come off. Slice and serve with herbed goat cheese spread or in salad etc.

Beet Greens:

Wash and dry beet greens, remove stems, and roughly chop. Thinly slice 3 garlic cloves. Add to about 3 tablespoons of oil in a cool pan. Bring to medium heat and brown garlic. Remove and toss out the garlic. Add the beet greens and toss as they begin wilting. Cover with lid and let wilt about 15 minutes until ready to serve.

Roasted Squash:

Slice 2 summer squash about a half an inch thick. Season with dried thyme, salt and pepper and olive oil. Bake at 400 for about 15 minutes, flipping each slice with tongs about half way through.