Here’s another lunch idea straight from the garden!
I picked about five small beets with greens. The greens I cleaned, de-veined and chopped roughly. I also chopped a bit of onion and a garlic clove.
The beets, I scrubbed and set in boiling water for about ten minutes. When they came out, I ran them under cool water, peeled and sliced them.
I took three slices of homemade bread and toasted them in a pan with some olive oil.
I topped each slice with a heap of greens and slices of beets.
The final touch was some shredded sharp white cheddar.
A gourmet lunch packed with nutrients and flavor – direct from the garden! What did you eat fresh from the garden today?