You Really Can Eat Every Part of the Beet

And it tastes good, too. With today's cool weather (a low in the 50s in late May in TN is a Gift from God- we're often AC-bound by now), I decided to roast some chopped sweet and white potatoes at 400 degrees F with olive oil, freshly-ground black pepper, and freshly-picked rosemary, and added one of our small beets, also chopped. What wonderful beetiness! It had red and white concentric bands on the inside. It was only an inch-and-a-half in diameter, so peeled it was small and good. To prevent waste and use the good leaves, I chopped the leaves and stems (like red celery) with some button mushrooms from the store and sauteed them in the pan after I finished frying the salmon patties. Quite good, and a very fresh, beety meal with roasted vegetables, purple-hulled peas from last summer, sauteed mushrooms and greens, and salmon patties. For dessert we had some of the season's first peaches (Flavor-Rich they were, just like their name) with strawberries. No sugar necessary! Beautiful.